NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

0.5 cup cooked quinoa

0.25 cup non-fat Greek yogurt

0.5 cup diced cucumber

0.25 cup halved cherry tomatoes

1 tbsp lemon juice

0.5 tsp garlic powder

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  In a small bowl, whisk together the lemon juice, 0.5 tbsp of olive oil, garlic powder, cumin, smoked paprika, sea salt, and black pepper to create the shawarma marinade.

• 2

  Place the chicken breast on a cutting board and slice into thin, even strips, then toss thoroughly in the lemon-herb marinade until well coated.

• 3

  Heat the remaining 0.5 tbsp of olive oil in a large skillet over medium-high heat until it begins to shimmer.

• 4

  Add the marinated chicken to the skillet and sear for 5-6 minutes, turning occasionally, until the edges are golden brown and the meat is cooked through.

• 5

  While the chicken is cooking, combine the non-fat Greek yogurt and fresh parsley in a small ramekin to create a cooling herb sauce.

• 6

  Assemble the bowl by placing the fluffy cooked quinoa at the base, then topping with the warm seared chicken, diced cucumber, and cherry tomatoes.

• 7

  Drizzle the parsley-yogurt sauce over the top of the bowl and serve immediately while the chicken is tender and juicy.