NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup chopped kale

0.5 cup cherry tomatoes

0.5 cup diced cucumber

2 tbsp red onion

0.5 tbsp extra virgin olive oil

0.5 tbsp tahini

1 tbsp lemon juice

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  In a small bowl, combine the ground cumin, smoked paprika, garlic powder, sea salt, and black pepper.

• 2

  Slice the chicken breast into thin strips and toss thoroughly with the spice blend until evenly coated.

• 3

  Heat the extra virgin olive oil in a cast-iron skillet over medium-high heat.

• 4

  Add the chicken to the skillet and sear for 3-4 minutes per side until the edges are golden and crispy.

• 5

  Place the chopped kale in a serving bowl and massage slightly, then top with the cooked quinoa, cherry tomatoes, diced cucumber, and red onion.

• 6

  In a small jar, whisk together the tahini and lemon juice with a splash of water to reach a pourable consistency.

• 7

  Arrange the crispy chicken over the vegetables and quinoa, then finish with the lemon-tahini drizzle and fresh parsley.