NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 tsp olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

2 tbsp plain Greek yogurt

1 tsp tahini

1 tbsp fresh parsley

PREPARATION

• 1

  Slice the chicken breast into thin strips and place them in a medium mixing bowl.

• 2

  Add the lemon juice, dried oregano, garlic powder, ground cumin, sea salt, and black pepper to the chicken and toss until every piece is well-coated.

• 3

  Heat the olive oil in a large non-stick skillet over medium-high heat.

• 4

  Add the seasoned chicken to the skillet and sauté for 6 to 8 minutes, stirring occasionally, until the chicken is cooked through and the edges are golden and crispy.

• 5

  In a small ramekin, whisk together the plain Greek yogurt and tahini with a teaspoon of water until the sauce reaches a smooth, drizzling consistency.

• 6

  Assemble the bowl by placing the warm cooked quinoa at the base.

• 7

  Top the quinoa with the crispy chicken strips, diced cucumber, halved cherry tomatoes, and thinly slivered red onion.

• 8

  Drizzle the creamy tahini-yogurt sauce over the entire bowl and garnish with freshly chopped parsley before serving.