NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp olive oil

1 tbsp 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

0.25 cup cooked quinoa

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

2 tbsp fresh parsley

0.5 tbsp tahini

PREPARATION

• 1

  Whisk together 0.5 tbsp olive oil, lemon juice, minced garlic, cumin, coriander, turmeric, salt, and pepper in a medium bowl.

• 2

  Slice the chicken breast into thin strips, toss in the spice marinade until well coated, and let it sit for 10 minutes.

• 3

  Arrange the chicken strips on a parchment-lined baking sheet and roast at 400°F for 15-18 minutes until golden and cooked through.

• 4

  While the chicken roasts, dice the cucumber, halve the cherry tomatoes, and finely chop the red onion and parsley to create a fresh salad.

• 5

  In a small jar or bowl, whisk the tahini with a splash of warm water and a squeeze of lemon until it reaches a smooth, creamy consistency.

• 6

  Assemble the meal by placing cooked quinoa at the base of a bowl, topping with the salad and roasted chicken, then finishing with the tahini drizzle.