NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tsp extra virgin olive oil

0.5 tsp garlic powder

0.5 tsp ground cumin

0.25 tsp smoked paprika

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 fresh parsley

0.5 tbsp tahini

1 tbsp lemon juice

1 tbsp water

PREPARATION

• 1

  Slice the chicken breast into thin strips and place them in a small bowl.

• 2

  Toss the chicken with 1 teaspoon of olive oil, garlic powder, cumin, smoked paprika, sea salt, and black pepper until evenly coated.

• 3

  Heat the remaining 1 teaspoon of olive oil in a cast-iron skillet over medium-high heat.

• 4

  Add the chicken to the skillet and sear for 3-4 minutes per side until golden brown and cooked through.

• 5

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

• 6

  In a small ramekin, whisk together the tahini, lemon juice, and water until a smooth, pourable dressing forms.

• 7

  Assemble the bowl by placing the cooked quinoa at the base.

• 8

  Top the quinoa with the crispy shawarma chicken, cucumber, tomatoes, and red onion.

• 9

  Garnish with fresh parsley and drizzle the lemon-tahini sauce over the entire bowl before serving.