NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup quinoa

1 tsp olive oil

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

2 tbsp Greek yogurt

1 tsp tahini

1 tbsp lemon juice

1 clove garlic

0.5 tsp cumin

0.5 tsp paprika

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Rinse the quinoa thoroughly and cook in water according to package directions until all liquid is absorbed and grains are fluffy.

• 2

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

• 3

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

• 4

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken strips until golden-brown and cooked through.

• 5

  While the chicken cooks, dice the cucumber, halve the cherry tomatoes, and finely mince the red onion.

• 6

  In a small mixing bowl, whisk together the Greek yogurt, tahini, minced garlic, and lemon juice to create a smooth sauce.

• 7

  Assemble the bowl by placing the cooked quinoa at the base and topping it with the crispy chicken and the fresh vegetable mix.

• 8

  Drizzle the yogurt-tahini sauce over the top and garnish with freshly chopped parsley.