NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp olive oil

1 tbsp lemon juice

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

0.5 cup cucumber

0.5 cup cherry tomatoes

1 tbsp tahini

1 tsp water

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the olive oil, lemon juice, cumin, coriander, turmeric, garlic powder, sea salt, and black pepper to create the marinade.

• 3

  Place the chicken breast on the prepared baking sheet and coat it evenly on all sides with the spice marinade.

• 4

  Roast the chicken in the oven for 20 to 25 minutes, or until the internal temperature reaches 165°F (74°C).

• 5

  While the chicken is roasting, dice the cucumber and halve the cherry tomatoes, then toss them together in a small bowl.

• 6

  In a separate ramekin, whisk the tahini with the water until it becomes a smooth and pourable consistency.

• 7

  Once the chicken is cooked, let it rest for 5 minutes before slicing it into thin strips.

• 8

  Arrange the chicken strips over the cucumber and tomato salad and finish with a drizzle of the creamy tahini sauce.