NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

2 tbsp lemon juice

1 clove garlic

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 cooked quinoa

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

2 tbsp nonfat Greek yogurt

1 tbsp fresh parsley

PREPARATION

• 1

  In a small bowl, whisk together 1 tablespoon of lemon juice, minced garlic, cumin, coriander, turmeric, salt, pepper, and 2 teaspoons of olive oil.

• 2

  Slice the chicken breast into thin strips and toss with the marinade until well coated.

• 3

  Heat a non-stick skillet over medium-high heat and cook the chicken for 6-8 minutes until golden brown and cooked through.

• 4

  While the chicken cooks, chop the cucumber, cherry tomatoes, and red onion into bite-sized pieces.

• 5

  In a small ramekin, mix the Greek yogurt with the remaining 1 tablespoon of lemon juice and a pinch of salt to create the dressing.

• 6

  Assemble the bowl by placing the cooked quinoa at the base, then topping with the fresh vegetables and the warm shawarma chicken.

• 7

  Drizzle the yogurt sauce over the top and garnish with fresh chopped parsley before serving.