NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked quinoa

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

1 clove garlic

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

1 tbsp tahini

1 tbsp fresh parsley

PREPARATION

• 1

  In a small mixing bowl, whisk together the fresh lemon juice, minced garlic, cumin, coriander, turmeric, sea salt, and black pepper to create the marinade.

• 2

  Slice the chicken breast into thin, bite-sized strips and toss thoroughly with the marinade until every piece is well coated.

• 3

  Heat the extra virgin olive oil in a large non-stick 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 brown and crispy and the meat is fully cooked through.

• 5

  While the chicken is searing, dice the cucumber and red onion, and halve the cherry tomatoes; toss them together in a small bowl.

• 6

  Place the warm cooked quinoa into the base of a serving bowl.

• 7

  Arrange the crispy chicken strips and the fresh vegetable salad over the quinoa.

• 8

  Drizzle the tahini evenly over the bowl and garnish with freshly chopped parsley before serving.