NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp olive oil

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp ground turmeric

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cooked quinoa

0.5 cup cucumber

0.5 cup cherry tomatoes

1 tbsp lemon juice

0.5 tbsp tahini

1 tbsp fresh parsley

PREPARATION

• 1

  Slice the chicken breast into thin strips and place them in a small bowl.

• 2

  Whisk together the olive oil, cumin, coriander, turmeric, garlic powder, sea salt, and black pepper, then pour over the chicken and toss to coat.

• 3

  Heat a non-stick skillet over medium-high heat and add the chicken, searing for 3-4 minutes per side until golden brown and cooked through.

• 4

  While the chicken cooks, dice the cucumber and halve the cherry tomatoes, then toss them with the lemon juice in a small bowl.

• 5

  Place the warm cooked quinoa in the base of a bowl and top with the crispy shawarma chicken and the fresh vegetable salad.

• 6

  Drizzle the tahini over the top and garnish with freshly chopped parsley before serving.