NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup cooked quinoa

1 cup cauliflower rice

1 tsp extra virgin olive oil

0.25 cup cucumber

0.25 cup cherry tomatoes

1 tbsp red onion

2 tbsp plain Greek yogurt

1 tsp tahini

1 tbsp lemon juice

1 clove garlic

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Toss the chicken with cumin, coriander, turmeric, sea salt, black pepper, and half of the lemon juice until evenly coated.

• 3

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

• 4

  Add the chicken to the skillet and sear for 5-7 minutes, turning occasionally, until the edges are crispy and the meat is cooked through.

• 5

  Remove the chicken from the pan and add the cauliflower rice, sautéing for 3 minutes in the remaining juices until tender.

• 6

  In a small ramekin, whisk together the Greek yogurt, tahini, minced garlic, and the remaining lemon juice to create the dressing.

• 7

  Construct the bowl by placing the cooked quinoa and cauliflower rice at the base.

• 8

  Top with the spiced chicken, diced cucumber, halved cherry tomatoes, and thinly sliced red onion.

• 9

  Drizzle the yogurt-tahini sauce over the bowl and finish with a garnish of chopped fresh parsley.