NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 tbsp olive oil

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp ground turmeric

0.25 tsp garlic powder

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

1 tbsp tahini

1 tbsp lemon juice

1 tbsp fresh parsley

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 strips and place them in a mixing bowl.

• 3

  Add the olive oil, cumin, coriander, turmeric, garlic powder, sea salt, and black pepper to the chicken, tossing well to coat every piece.

• 4

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

• 5

  While the chicken roasts, lightly sauté the cauliflower rice in a non-stick skillet over medium heat for 3-5 minutes until tender.

• 6

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

• 7

  In a small jar or bowl, whisk together the tahini and lemon juice with a teaspoon of warm water until smooth and pourable.

• 8

  Assemble the bowls by layering the cauliflower rice at the bottom, followed by the roasted chicken and fresh vegetables.

• 9

  Drizzle the tahini sauce over the top and garnish with freshly chopped parsley before serving.