NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1 tbsp lemon juice

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 English cucumber

0.25 cup cherry tomatoes

1 tbsp tahini

PREPARATION

• 1

  Preheat the oven to 425°F and line a baking sheet with parchment paper.

• 2

  In a small bowl, whisk together the olive oil, lemon juice, cumin, coriander, turmeric, garlic powder, salt, and pepper.

• 3

  Place the chicken breast on the baking sheet and brush both sides thoroughly with the spice marinade.

• 4

  Roast the chicken for 18 to 20 minutes, or until the internal temperature reaches 165°F.

• 5

  While the chicken roasts, lightly sauté the cauliflower rice in a non-stick skillet over medium heat until tender.

• 6

  Dice the cucumber and halve the cherry tomatoes.

• 7

  Slice the roasted chicken into thin strips across the grain.

• 8

  Assemble the bowl by layering the cauliflower rice, sliced chicken, cucumber, and tomatoes, then finish with a drizzle of tahini.