NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.25 tbsp olive oil

1 tbsp lemon juice

1 tsp garlic powder

1 tsp ground cumin

1 tsp smoked paprika

0.5 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cup cauliflower rice

0.5 cup cucumber

0.5 cup tomato

0.5 tsp tahini

PREPARATION

• 1

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

• 2

  Slice the chicken breast into thin, bite-sized strips for maximum surface area and flavor.

• 3

  In a medium bowl, whisk together the olive oil, lemon juice, garlic powder, cumin, paprika, turmeric, salt, and pepper.

• 4

  Toss the chicken strips in the marinade until every piece is thoroughly coated.

• 5

  Spread the chicken in a single layer on the baking sheet and roast for 15-18 minutes until golden brown and cooked through.

• 6

  While the chicken roasts, sauté the cauliflower rice in a dry non-stick skillet over medium heat for 5 minutes until tender and slightly toasted.

• 7

  Dice the cucumber and tomato, tossing them together in a small bowl to create a fresh relish.

• 8

  Assemble the bowl by layering the cauliflower rice at the base, topping with the roasted chicken and vegetable relish, and finishing with a drizzle of creamy tahini.