NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp extra virgin olive oil

0.5 tsp dried oregano

0.5 tsp ground cumin

0.25 tsp garlic powder

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

1 tsp tahini

1 tsp lemon juice

1 tbsp fresh parsley

PREPARATION

• 1

  In a medium bowl, toss the cubed chicken breast with extra virgin olive oil, dried oregano, ground cumin, garlic powder, sea salt, and black pepper until evenly coated.

• 2

  Heat a large non-stick skillet over medium-high heat and add the seasoned chicken, searing for 6-8 minutes until golden brown and cooked through.

• 3

  While the chicken cooks, prepare the bowl base by placing the cooked quinoa in a serving dish.

• 4

  Layer the chopped cucumber, halved cherry tomatoes, and diced red onion over the quinoa base.

• 5

  In a small ramekin, whisk together the tahini and lemon juice with a teaspoon of warm water until the consistency is smooth and pourable.

• 6

  Top the bowl with the hot chicken, drizzle with the lemon-tahini sauce, and garnish with freshly chopped parsley.