NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 tsp ground cumin

1 tsp ground coriander

0.5 tsp ground turmeric

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cup cauliflower rice

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

1 tbsp tahini

1 tbsp lemon juice

1 tsp fresh parsley

PREPARATION

• 1

  Toss the cubed chicken breast with cumin, coriander, turmeric, garlic powder, sea salt, and black pepper in a medium bowl until evenly coated.

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken for 6-8 minutes until golden-brown and cooked through.

• 3

  In a separate non-stick pan, lightly sauté the cauliflower rice for 3-5 minutes until tender but still holding its shape.

• 4

  Prepare the salad by combining the diced cucumber, halved cherry tomatoes, and thinly sliced red onion in a small bowl.

• 5

  Whisk together the tahini and lemon juice in a small ramekin with a teaspoon of warm water until the sauce reaches a smooth, pourable consistency.

• 6

  Assemble the bowls by layering the cauliflower rice, spiced chicken, and fresh salad, then finish with a drizzle of tahini sauce and a sprinkle of fresh parsley.