NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked quinoa

1 tsp olive oil

2 tbsp non-fat Greek yogurt

0.5 cup cucumber

0.5 cup cherry tomatoes

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.5 tsp garlic powder

0.5 tsp cumin

PREPARATION

• 1

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

• 2

  Toss the chicken strips with the sea salt, black pepper, dried oregano, garlic powder, and cumin until every piece is thoroughly coated.

• 3

  Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering.

• 4

  Add the seasoned chicken to the skillet and sauté for 6-8 minutes, turning occasionally, until the edges are golden-brown and crispy.

• 5

  While the chicken cooks, dice the cucumber into small cubes and halve the cherry tomatoes.

• 6

  In a small bowl, whisk together the non-fat Greek yogurt and lemon juice until smooth to create the dressing.

• 7

  Assemble the bowl by placing the warm cooked quinoa at the base, then top with the crispy shawarma chicken and the fresh vegetable salad.

• 8

  Drizzle the lemon-yogurt sauce over the entire bowl and serve immediately while the chicken is hot.