NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 tbsp olive oil

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

0.5 cup cooked quinoa

0.25 cup cucumber

0.25 cup cherry tomatoes

0.5 tbsp tahini

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Slice the chicken breast into thin, bite-sized strips to ensure even roasting and maximum surface area for seasoning.

• 3

  In a medium mixing bowl, whisk together the olive oil, lemon juice, garlic powder, cumin, smoked paprika, sea salt, and black pepper.

• 4

  Add the chicken strips to the bowl and toss thoroughly until every piece is well-coated in the spice marinade.

• 5

  Spread the chicken in a single layer on the prepared baking sheet and roast for 15-18 minutes until golden and cooked through.

• 6

  While the chicken roasts, dice the cucumber and halve the cherry tomatoes.

• 7

  Place the warm, cooked quinoa in a serving bowl and top with the roasted chicken and fresh vegetables.

• 8

  Drizzle the tahini over the bowl and garnish with freshly chopped parsley before serving.