NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 tsp olive oil

0.5 tsp dried oregano

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

0.5 cup cooked quinoa

1 cup cauliflower rice

0.5 cup diced cucumber

0.5 cup halved cherry tomatoes

2 tbsp minced red onion

0.5 tsp tahini

1 tsp lemon juice

PREPARATION

• 1

  Slice the chicken breast into thin bite-sized strips.

• 2

  In a medium bowl, toss the chicken with 1 teaspoon of olive oil, dried oregano, cumin, garlic powder, sea salt, black pepper, and 1 tablespoon of lemon juice.

• 3

  Heat the remaining 1 teaspoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes until golden brown and cooked through.

• 4

  Remove the chicken from the skillet and set aside. In the same skillet, add the cauliflower rice and sauté for 3-4 minutes until tender.

• 5

  In a small bowl, whisk together the tahini and the remaining 1 teaspoon of lemon juice with a splash of warm water to reach a drizzling consistency.

• 6

  Assemble the bowls by layering the cooked quinoa and cauliflower rice as the base.

• 7

  Top with the crispy chicken, diced cucumber, cherry tomatoes, and red onion.

• 8

  Drizzle the tahini sauce over the top and serve immediately.