NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower rice

0.25 cup cooked quinoa

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

2 tbsp fresh parsley

1 tbsp tahini

1 tsp lemon juice

1 tbsp water

PREPARATION

• 1

  Slice the chicken breast into bite-sized pieces and toss in a bowl with the first lemon juice measurement, oregano, garlic powder, cumin, salt, and pepper.

• 2

  Heat olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through, about 6-8 minutes.

• 3

  In a separate pan, lightly sauté the cauliflower rice for 3-4 minutes until tender, then stir in the cooked quinoa to warm through.

• 4

  Prepare the dressing by whisking together the tahini, second lemon juice measurement, and water in a small bowl until smooth and creamy.

• 5

  Assemble the bowls by placing the cauliflower-quinoa mixture at the base and topping with the cooked chicken, diced cucumber, halved cherry tomatoes, and minced red onion.

• 6

  Garnish with fresh chopped parsley and drizzle the lemon-tahini sauce over the top before serving.