NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tsp olive oil

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

0.25 cup cooked quinoa

1 cup cauliflower rice

0.5 cup diced cucumber

0.5 cup halved cherry tomatoes

2 tbsp diced red onion

2 tsp tahini

1 tbsp lemon juice

PREPARATION

• 1

  In a small bowl, whisk together the cumin, coriander, turmeric, garlic powder, sea salt, and black pepper.

• 2

  Rub the spice blend evenly over all sides of the chicken breast.

• 3

  Heat the olive oil in a cast-iron skillet over medium-high heat.

• 4

  Sear the chicken for 6-7 minutes per side until the exterior is golden-brown and crispy and the internal temperature reaches 165°F.

• 5

  While the chicken cooks, steam the cauliflower rice for 3 minutes, then fluff and toss it with the cooked quinoa in a bowl.

• 6

  In a small jar, whisk the tahini and lemon juice with a splash of water to create a smooth, pourable dressing.

• 7

  Remove the chicken from the pan and let it rest for 3 minutes before slicing into thin strips.

• 8

  Assemble the bowls by layering the quinoa-cauliflower mix with the cucumber, cherry tomatoes, and red onion.

• 9

  Top with the crispy chicken strips and drizzle the lemon-tahini sauce over the entire bowl before serving.