NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

0.25 tsp ground cumin

0.25 tsp ground coriander

0.13 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup cooked quinoa

1 cup baby spinach

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

1 tbsp tahini

1 tbsp water

PREPARATION

• 1

  In a small bowl, whisk together half of the lemon juice, minced garlic, cumin, coriander, turmeric, salt, and pepper.

• 2

  Toss the chicken breast in the marinade until evenly coated.

• 3

  Heat the olive oil in a non-stick skillet over medium-high heat.

• 4

  Place the chicken in the skillet and cook for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

• 5

  Remove the chicken from the pan, let it rest for 3 minutes, then slice into thin strips.

• 6

  In a small jar, whisk the tahini, remaining lemon juice, and water until the sauce is smooth and pourable.

• 7

  Arrange the baby spinach and cooked quinoa in a bowl, then top with diced cucumber, halved cherry tomatoes, and minced red onion.

• 8

  Place the sliced chicken on top and drizzle the creamy tahini sauce over the entire bowl.