NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup cooked brown rice

1 tsp extra virgin olive oil

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup diced cucumber

0.5 cup halved cherry tomatoes

2 tbsp minced red onion

0.5 tbsp tahini

1 tsp lemon juice

1 tsp chopped fresh parsley

PREPARATION

• 1

  In a small bowl, whisk together the extra virgin olive oil, ground cumin, ground coriander, ground turmeric, sea salt, and black pepper.

• 2

  Rub the spice mixture evenly over the chicken breast and let it marinate for at least 10 minutes to absorb the flavors.

• 3

  Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side until charred and the internal temperature reaches 165 degrees Fahrenheit.

• 4

  While the chicken rests, toss the diced cucumber, halved cherry tomatoes, and minced red onion in a small bowl with a splash of lemon juice.

• 5

  In a separate ramekin, whisk together the tahini and the remaining lemon juice with a teaspoon of water until the sauce is smooth and creamy.

• 6

  Assemble the bowl by placing the cooked brown rice at the base, then topping it with the sliced grilled chicken and the fresh vegetable salad.

• 7

  Drizzle the tahini sauce over the entire bowl and garnish with chopped fresh parsley before serving.