NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp ground turmeric

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup diced English cucumber

0.5 cup halved cherry tomatoes

2 tbsp minced red onion

1 tbsp chopped fresh parsley

1 tbsp fresh lemon juice

PREPARATION

• 1

  In a small bowl, whisk together the cumin, coriander, turmeric, 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 olive oil in a large skillet over medium-high heat. Add the chicken and sear for 3-4 minutes per side until golden brown and cooked through.

• 4

  While the chicken cooks, combine the cucumber, cherry tomatoes, red onion, and parsley in a medium bowl.

• 5

  Toss the vegetable mixture with the fresh lemon juice and a pinch of extra sea salt.

• 6

  Place the cooked quinoa in the base of a bowl, top with the crispy shawarma chicken, and finish with the fresh vegetable salad.