NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken breast

1 tbsp Extra virgin olive oil

1.5 cup Cauliflower rice

0.5 cup Cucumber

0.5 cup Cherry tomatoes

0.25 cup Nonfat Greek yogurt

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

• 3

  Heat the olive oil in a large skillet over medium-high heat and add the chicken, cooking for 5-7 minutes until golden brown and crispy.

• 4

  Remove the chicken from the skillet and set aside, then add the cauliflower rice to the same pan, sautéing for 3 minutes until tender.

• 5

  In a small mixing bowl, whisk together the Greek yogurt and lemon juice with a tiny pinch of salt to create the dressing.

• 6

  Dice the cucumber and halve the cherry tomatoes into bite-sized pieces.

• 7

  Divide the cauliflower rice into bowls, top with the crispy shawarma chicken and fresh vegetables, then drizzle with the lemon-yogurt sauce and garnish with fresh parsley.