NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp olive oil

0.25 cup cooked quinoa

0.5 tbsp tahini

0.5 cup cucumber

0.5 cup cherry tomatoes

1 tbsp red onion

1 tbsp lemon juice

1 clove garlic

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

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

• 2

  Add the olive oil, lemon juice, minced garlic, cumin, coriander, turmeric, sea salt, and black pepper to the chicken, tossing well to coat evenly.

• 3

  Heat a large non-stick skillet over medium-high heat and add the marinated chicken strips in a single layer.

• 4

  Sear the chicken for 6-8 minutes, turning occasionally, until the exterior is golden brown and the meat is cooked through.

• 5

  While the chicken cooks, dice the cucumber, halve the cherry tomatoes, and finely mince the red onion.

• 6

  In a serving bowl, assemble the base by combining the warm cooked quinoa with the prepared cucumber, tomatoes, and onion.

• 7

  Place the hot shawarma chicken over the quinoa and vegetable mixture.

• 8

  In a small ramekin, whisk the tahini with a teaspoon of warm water until it reaches a pourable consistency, then drizzle it over the bowl.

• 9

  Garnish with freshly chopped parsley and serve immediately.