NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Quinoa

1 tsp Olive oil

0.25 cup Greek yogurt

1 tsp Lemon juice

0.5 tsp Garlic powder

0.5 tsp Cumin

0.25 tsp Coriander

0.25 tsp Turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Cucumber

0.5 cup Cherry tomatoes

2 tbsp Red onion

1 tbsp Fresh parsley

PREPARATION

• 1

  In a small bowl, whisk together the garlic powder, cumin, coriander, turmeric, sea salt, and black pepper to create the shawarma spice rub.

• 2

  Slice the chicken breast into thin strips and toss with the spice blend until every piece is thoroughly coated.

• 3

  Heat the olive oil in a non-stick skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until the edges are golden and crispy.

• 4

  In a small ramekin, stir together the Greek yogurt and lemon juice until smooth to create the dressing.

• 5

  Place the cooked quinoa in the center of a serving bowl.

• 6

  Arrange the cooked chicken, diced cucumber, halved cherry tomatoes, and minced red onion over the quinoa base.

• 7

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