NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 tbsp extra virgin olive oil

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp ground turmeric

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cooked quinoa

0.5 cup diced cucumber

0.5 cup halved cherry tomatoes

2 tbsp minced red onion

1 tbsp chopped fresh parsley

0.5 tbsp tahini

1 tbsp fresh lemon juice

1 tbsp water

PREPARATION

• 1

  Slice the chicken breast into thin, bite-sized strips and place them in a small bowl.

• 2

  Toss the chicken with the cumin, smoked paprika, turmeric, garlic powder, sea salt, and black pepper until evenly coated.

• 3

  Heat the olive oil in a non-stick skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, stirring occasionally, until the exterior is golden brown and crispy.

• 4

  While the chicken cooks, prepare the salad by combining the diced cucumber, cherry tomatoes, red onion, and fresh parsley in a bowl.

• 5

  In a small ramekin, whisk together the tahini, lemon juice, and water until the sauce reaches a smooth, pourable consistency.

• 6

  Assemble the bowl by placing the warm cooked quinoa at the base, then topping it with the crispy chicken and the fresh vegetable salad.

• 7

  Drizzle the creamy tahini sauce over the entire bowl and enjoy immediately.