NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup cooked quinoa

1 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

1 tbsp tahini

1 tsp avocado oil

1 tbsp lemon juice

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp ground turmeric

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Toss the chicken with the ground cumin, smoked paprika, turmeric, garlic powder, sea salt, and black pepper until evenly coated.

• 3

  Heat the avocado oil in a medium skillet over medium-high heat until shimmering.

• 4

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

• 5

  While the chicken cooks, chop the cucumber, halve the cherry tomatoes, and finely mince the red onion.

• 6

  In a small ramekin, whisk together the tahini and lemon juice, adding a teaspoon of warm water at a time until it reaches a smooth, drizzling consistency.

• 7

  Assemble the bowl by placing the fluffy cooked quinoa at the base, followed by the fresh vegetables.

• 8

  Top the bowl with the warm crispy chicken and finish with a generous drizzle of the creamy lemon-tahini sauce.