NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp olive oil

1 cup cauliflower rice

0.25 cup cooked quinoa

0.25 cup cucumber

0.25 cup cherry tomatoes

1 tbsp red onion

1 tbsp fresh parsley

1 tbsp tahini

1 tbsp lemon juice

1 clove garlic

0.5 tsp ground cumin

0.25 tsp ground coriander

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the chicken breast into thin strips and place in a bowl with the cumin, coriander, turmeric, sea salt, black pepper, and half of the lemon juice.

• 2

  Heat the olive oil in a large skillet over medium-high heat and add the chicken, sautéing until the edges are golden and crispy.

• 3

  In a separate small pan, lightly sauté the cauliflower rice for 3-4 minutes until tender yet still firm.

• 4

  Prepare the dressing by whisking together the tahini, remaining lemon juice, and minced garlic, adding a teaspoon of water at a time until a creamy consistency is reached.

• 5

  Assemble the bowl by placing the cauliflower rice and cooked quinoa at the base, then top with the cooked chicken, diced cucumber, halved cherry tomatoes, and minced red onion.

• 6

  Garnish with fresh chopped parsley and drizzle the lemon-tahini sauce over the entire bowl before serving.