NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 tsp olive oil

1 tbsp tahini

1 tbsp lemon juice

1 clove garlic

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Toss the chicken with the cumin, coriander, turmeric, sea salt, and black pepper until evenly coated.

• 3

  Heat the olive oil in a cast-iron skillet over medium-high heat and add the chicken, searing until golden and crispy on the edges.

• 4

  In a small jar, whisk together the tahini, lemon juice, and minced garlic with a teaspoon of warm water until it reaches a smooth, pourable consistency.

• 5

  Dice the cucumber, halve the cherry tomatoes, and finely chop the red onion and parsley, then toss them together in a small bowl.

• 6

  Place the warm cooked quinoa in the base of a bowl and top with the crispy chicken and the fresh vegetable salad.

• 7

  Finish the dish by drizzling the creamy lemon-garlic tahini sauce over the top.