NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked quinoa

1 cup baby spinach

0.25 cup cucumber

0.25 cup cherry tomatoes

1 tbsp tahini

1 tbsp lemon juice

1 tsp extra virgin olive oil

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp ground cumin

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the chicken breast into thin, bite-sized strips and place them in a small mixing bowl.

• 2

  Toss the chicken with the dried oregano, garlic powder, cumin, smoked paprika, sea salt, and black pepper until evenly coated.

• 3

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

• 4

  Add the chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until the edges are golden brown and crispy.

• 5

  While the chicken cooks, whisk together the tahini and lemon juice in a small ramekin, adding a teaspoon of warm water at a time until it reaches a pourable consistency.

• 6

  Prepare the bowl by placing the baby spinach and cooked quinoa at the base.

• 7

  Top the greens and grains with the diced cucumber, halved cherry tomatoes, and the warm crispy chicken.

• 8

  Finish the dish by drizzling the lemon-tahini sauce over the top and serve immediately.