NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.25 cup cooked quinoa

1 tbsp extra virgin olive oil

0.5 tbsp tahini

1 tbsp lemon juice

0.25 tsp garlic powder

0.25 tsp ground cumin

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cucumber

0.5 cup cherry tomatoes

1 cup baby spinach

1 tbsp fresh parsley

PREPARATION

• 1

  Slice the chicken breast into thin, bite-sized strips.

• 2

  In a small bowl, whisk together the garlic powder, ground cumin, smoked paprika, sea salt, and black pepper.

• 3

  Toss the chicken strips in the spice blend until evenly coated.

• 4

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 5

  Add the chicken to the skillet and sear for 3-4 minutes per side until golden brown and cooked through.

• 6

  While the chicken cooks, prepare the dressing by whisking together the tahini and lemon juice with a splash of warm water to reach a drizzling consistency.

• 7

  Assemble the bowl by placing the baby spinach and cooked quinoa at the base.

• 8

  Top with the diced cucumber, halved cherry tomatoes, and the crispy shawarma chicken.

• 9

  Garnish with freshly chopped parsley and drizzle the lemon-tahini sauce over the top before serving.