NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp olive oil

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

0.25 cup cooked quinoa

0.5 cup diced cucumber

0.5 cup cherry tomatoes

2 tbsp diced red onion

1 tbsp fresh parsley

1 tbsp tahini

1 tbsp lemon juice

PREPARATION

• 1

  Slice the chicken breast into bite-sized pieces and place them in a bowl.

• 2

  Toss the chicken with the cumin, coriander, turmeric, garlic powder, sea salt, and black pepper until evenly coated.

• 3

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

• 4

  While the chicken cooks, prepare the salad by combining the diced cucumber, halved cherry tomatoes, red onion, and parsley.

• 5

  In a small ramekin, whisk the tahini and lemon juice together, adding a teaspoon of water if needed to reach a pourable consistency.

• 6

  Assemble the bowl by layering the cooked quinoa at the bottom, followed by the crispy chicken and the fresh vegetable salad.

• 7

  Finish the dish by drizzling the creamy tahini sauce over the top and serving immediately.