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

0.25 cup cooked quinoa

0.5 cup diced cucumber

0.5 cup cherry tomatoes

2 tbsp diced red onion

0.5 tbsp tahini

1 tbsp lemon juice

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Slice the chicken breast into bite-sized pieces and place them in a mixing bowl.

• 3

  Toss the chicken with olive oil, cumin, coriander, turmeric, garlic powder, sea salt, and black pepper until evenly coated.

• 4

  Spread the seasoned chicken onto the prepared baking sheet and roast for 15-18 minutes until golden brown and cooked through.

• 5

  While the chicken roasts, sauté the cauliflower rice in a non-stick skillet over medium heat for 5 minutes, then stir in the cooked quinoa to warm through.

• 6

  In a small ramekin, whisk together the tahini and lemon juice with one teaspoon of warm water until the dressing is smooth and pourable.

• 7

  Divide the cauliflower-quinoa mixture into bowls and top with the roasted chicken, cucumber, cherry tomatoes, and red onion.

• 8

  Drizzle the tahini dressing over the top and garnish with fresh parsley before serving.