NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 tbsp olive oil

0.25 cup cooked quinoa

1 cup cauliflower rice

0.5 cup cucumber

0.5 cup cherry tomatoes

1 tbsp tahini

1 tbsp lemon juice

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

2 tbsp fresh parsley

PREPARATION

• 1

  Slice the chicken breast into thin strips and toss in a bowl with the cumin, coriander, turmeric, garlic powder, sea salt, and black pepper until evenly coated.

• 2

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken strips for 5-7 minutes until they are golden brown and cooked through.

• 3

  Remove the chicken from the skillet and set aside; in the same pan, add the cauliflower rice and sauté for 3-4 minutes until tender.

• 4

  Prepare the base of the bowls by dividing the sautéed cauliflower rice and cooked quinoa between them.

• 5

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

• 6

  In a small bowl, whisk together the tahini and lemon juice with a teaspoon of warm water to reach a pourable consistency, then drizzle over the bowls and garnish with fresh parsley.