NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp olive oil

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cooked quinoa

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

  In a small bowl, whisk together the cumin, coriander, turmeric, salt, and pepper.

• 2

  Rub the chicken breast with the spice mixture and a squeeze of lemon juice until evenly coated.

• 3

  Heat the olive oil in a cast-iron skillet over medium-high heat and sear the chicken until a golden-brown crust forms, about 6 minutes per side.

• 4

  While the chicken is cooking, toss the diced cucumber, halved cherry tomatoes, and minced red onion in a small bowl with a splash of lemon juice.

• 5

  Remove the chicken from the pan and let it rest for 3 minutes before slicing into thin strips.

• 6

  Assemble the bowl by placing the cooked quinoa at the base and topping it with the sliced chicken and the fresh vegetable salad.

• 7

  Drizzle the entire bowl with creamy tahini and garnish with chopped fresh parsley.