NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

0.25 cup cooked quinoa

1 cup chopped romaine lettuce

0.5 cup diced cucumber

0.25 cup halved cherry tomatoes

2 tbsp sliced red onion

1 tsp extra virgin olive oil

2 tbsp plain greek yogurt

1 tsp tahini

1 tbsp fresh lemon juice

0.5 tsp garlic powder

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

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 3

  Add the chicken to the skillet and sear for 5-7 minutes, turning occasionally, until the edges are golden and crispy.

• 4

  In a small bowl, whisk together the plain Greek yogurt, tahini, and fresh lemon juice to create a smooth dressing.

• 5

  Assemble the bowls by layering the chopped romaine lettuce and cooked quinoa, then topping with the seared chicken, cucumber, cherry tomatoes, and red onion.

• 6

  Drizzle the lemon-tahini sauce over the bowls and garnish with fresh parsley before serving.