NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 tbsp tahini

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp smoked paprika

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup English cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

2 tbsp fresh parsley

PREPARATION

• 1

  In a small bowl, whisk together the lemon juice, minced garlic, cumin, coriander, paprika, turmeric, salt, and pepper to create the shawarma marinade.

• 2

  Slice the chicken breast into thin, bite-sized strips and toss them in the marinade until every piece is thoroughly coated.

• 3

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

• 4

  Add the chicken to the skillet and sear for 6 to 8 minutes, turning occasionally, until the edges are golden brown and the meat is cooked through.

• 5

  While the chicken is cooking, dice the cucumber, halve the cherry tomatoes, and finely chop the red onion and parsley.

• 6

  In a small ramekin, whisk the tahini with a teaspoon of warm water until it reaches a smooth, pourable consistency.

• 7

  Assemble the bowl by placing the warm cooked quinoa at the bottom and topping it with the spiced chicken and the fresh vegetable salad.

• 8

  Finish the dish by drizzling the creamy tahini over the top and garnishing with fresh parsley.