NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup cauliflower rice

0.25 cup cooked quinoa

2 tsp extra virgin olive oil

2 tsp tahini

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

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp fresh parsley

PREPARATION

• 1

  Slice the chicken breast into thin strips and place in a bowl with 1 tsp of extra virgin olive oil, minced garlic, cumin, coriander, turmeric, sea salt, and black pepper.

• 2

  Heat a large cast-iron skillet over medium-high heat and add the seasoned chicken, searing for 3-4 minutes per side until it develops a golden-brown crispy crust and is cooked through.

• 3

  In a separate skillet, sauté the cauliflower rice with the remaining 1 tsp of olive oil for about 5 minutes until tender yet slightly firm to the bite.

• 4

  Toss the cooked quinoa with the sautéed cauliflower rice to create a textured, nutrient-dense base for the bowl.

• 5

  Divide the cauliflower-quinoa mixture into serving bowls and top with the spiced chicken strips, diced cucumber, and halved cherry tomatoes.

• 6

  Finish the bowl with a generous squeeze of fresh lemon juice, a sprinkle of chopped parsley, and a drizzle of creamy tahini before serving.