NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 tsp olive oil

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp Greek yogurt

1 tsp tahini

1 tbsp lemon juice

0.25 tsp garlic powder

0.25 tsp cumin

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Slice the chicken breast into thin strips and toss them in a bowl with the garlic powder, cumin, smoked paprika, sea salt, and black pepper.

• 2

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until it is cooked through and develops crispy golden edges.

• 3

  While the chicken cooks, dice the cucumber and halve the cherry tomatoes for the salad base.

• 4

  In a small ramekin, whisk together the Greek yogurt, tahini, and lemon juice until the sauce is smooth and creamy.

• 5

  Assemble the bowls by layering the fluffy cooked quinoa at the bottom, then topping with the seared chicken and the fresh vegetables.

• 6

  Drizzle the lemon-tahini sauce over the entire bowl and garnish with freshly chopped parsley before serving.