NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp turmeric

1 cup cauliflower rice

0.25 cup cooked quinoa

0.25 cup cherry tomatoes

0.25 cup cucumber

2 tbsp red onion

1 tbsp fresh parsley

1 tbsp lemon juice

1 tsp tahini

PREPARATION

• 1

  Slice the chicken breast into thin strips and toss with cumin, coriander, turmeric, salt, and pepper until evenly coated.

• 2

  Heat olive oil in a large skillet over medium-high heat and sear the chicken for 6-8 minutes until golden brown and cooked through.

• 3

  In a separate pan, sauté the cauliflower rice and cooked quinoa for 3-5 minutes until tender and slightly toasted.

• 4

  Stir the lemon juice and freshly chopped parsley into the cauliflower rice mixture to infuse it with brightness.

• 5

  Dice the tomatoes, cucumber, and red onion into small, uniform pieces for the fresh salsa topping.

• 6

  Assemble the bowls by placing a base of lemon-herb cauliflower rice and quinoa, then topping it with the crispy chicken and diced vegetables.

• 7

  Finish the dish with a light drizzle of tahini for a creamy, nutty element.