NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp olive oil

1 tbsp lemon juice

1 clove garlic

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp ground turmeric

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

PREPARATION

• 1

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

• 2

  Toss the chicken with the ground cumin, coriander, turmeric, smoked paprika, sea salt, black pepper, and minced garlic until evenly coated.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken and sear for 5-7 minutes until golden brown and cooked through.

• 4

  While the chicken cooks, prepare the salad by dicing the cucumber, tomatoes, and red onion. Toss them in a small bowl with half of the lemon juice and the chopped fresh parsley.

• 5

  In a small ramekin, whisk together the tahini, the remaining lemon juice, and a teaspoon of warm water until the sauce reaches a smooth, drizzlable consistency.

• 6

  Place the warm cooked quinoa in a serving bowl, then top with the crispy shawarma chicken and the fresh vegetable salad.

• 7

  Drizzle the lemon-tahini sauce over the entire bowl and enjoy immediately.