NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp 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

0.25 cup cooked quinoa

1 cup romaine lettuce

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, combine the ground cumin, coriander, turmeric, garlic powder, sea salt, and black pepper to create the shawarma spice blend.

• 2

  Slice the chicken breast into thin, bite-sized strips and toss them thoroughly with the spice blend until every piece is evenly coated.

• 3

  Heat the olive oil in a non-stick skillet over medium-high heat. Add the chicken strips and sear for 5-7 minutes, turning occasionally, until the edges are crispy and the chicken is cooked through.

• 4

  While the chicken is searing, whisk together the tahini and lemon juice in a small ramekin, adding a teaspoon of water if needed to reach a smooth, pourable consistency.

• 5

  Prepare the bowl base by layering the chopped romaine lettuce and cooked quinoa in a large serving bowl.

• 6

  Top the greens with the diced cucumber, halved cherry tomatoes, and finely diced red onion for a fresh crunch.

• 7

  Place the warm, crispy shawarma chicken over the vegetables, drizzle the lemon-tahini dressing over the entire bowl, and garnish with freshly chopped parsley.