NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup quinoa

1 tsp olive oil

0.5 tbsp tahini

1 tbsp lemon juice

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

0.25 tsp cumin

0.25 tsp coriander

0.25 tsp turmeric

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Pour the spice marinade over the chicken strips, tossing well to ensure every piece is coated, and let it marinate for at least 10 minutes.

• 4

  Heat a large non-stick skillet over medium-high heat and add the marinated chicken, cooking for 6 to 8 minutes until golden brown and fully cooked through.

• 5

  While the chicken is cooking, dice the cucumber, halve the cherry tomatoes, and finely mince the red onion to prepare the fresh salad components.

• 6

  In a small ramekin, stir the tahini with the remaining lemon juice and a teaspoon of warm water until it reaches a smooth, pourable consistency.

• 7

  Place the cooked quinoa in the bottom of a serving bowl and top with the warm shawarma chicken and the prepared vegetable salad.

• 8

  Drizzle the creamy tahini sauce over the entire bowl and serve immediately.