NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tsp extra virgin olive oil

1 tsp tahini

0.25 cup cooked quinoa

0.5 cup sliced cucumber

0.5 cup halved cherry tomatoes

1 tbsp fresh lemon juice

1 clove minced garlic

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat the oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  In a small mixing bowl, whisk together 1 teaspoon of olive oil, the lemon juice, minced garlic, cumin, smoked paprika, turmeric, sea salt, and black pepper.

• 3

  Place the chicken breast on the baking sheet and rub the spice marinade over all sides until it is thoroughly coated.

• 4

  Roast the chicken in the center of the oven for 18 to 22 minutes, or until the internal temperature reaches 165°F.

• 5

  While the chicken is roasting, toss the sliced cucumber and halved cherry tomatoes in a bowl with the remaining 1 teaspoon of olive oil.

• 6

  Remove the chicken from the oven and allow it to rest for 5 minutes to lock in the juices before slicing it into thin strips.

• 7

  Assemble your bowl by placing the cooked quinoa at the base and topping it with the sliced chicken shawarma and the fresh vegetable mixture.

• 8

  Drizzle the tahini over the top of the bowl just before serving for a creamy finish.