NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 tsp extra virgin olive oil

1 tbsp lemon juice

2 tsp tahini

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

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 tbsp fresh parsley

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, garlic powder, sea salt, and black pepper until evenly coated.

• 3

  Heat the extra virgin olive oil in a non-stick skillet over medium-high heat.

• 4

  Add the chicken to the skillet and sear for 5-7 minutes, turning occasionally, until the edges are crispy and golden brown.

• 5

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

• 6

  In a small ramekin, whisk together the tahini and lemon juice, adding a teaspoon of water at a time until it reaches a pourable, creamy consistency.

• 7

  Place the warm cooked quinoa in the base of a bowl and top with the spiced chicken and the fresh vegetable mixture.

• 8

  Drizzle the lemon-tahini sauce over the entire bowl and garnish with freshly chopped parsley.