NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tbsp olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower rice

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

2 tbsp greek yogurt

1 tsp tahini

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

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

• 3

  Toss the chicken with olive oil, lemon juice, oregano, garlic powder, cumin, sea salt, and black pepper until evenly coated.

• 4

  Spread the chicken strips across the prepared baking sheet in a single layer and roast for 15-18 minutes until the edges are golden and crispy.

• 5

  While the chicken roasts, place the cauliflower rice in a non-stick skillet over medium heat and sauté for 5-7 minutes until tender and slightly toasted.

• 6

  Dice the cucumber, halve the cherry tomatoes, and finely mince the red onion.

• 7

  In a small ramekin, whisk together the Greek yogurt and tahini with a teaspoon of water until smooth and pourable.

• 8

  Divide the cauliflower rice into a bowl, top with the roasted chicken shawarma and fresh vegetables, then finish with a drizzle of the tahini sauce and fresh parsley.