NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked brown rice

1 tsp extra virgin olive oil

1 tbsp tahini

1 tbsp lemon juice

0.25 cup cucumber

0.25 cup tomato

1 tbsp red onion

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp turmeric

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the ground cumin, coriander, turmeric, garlic powder, sea salt, and black pepper to create the shawarma spice blend.

• 2

  Coat the chicken breast evenly on all sides with the spice mixture.

• 3

  Heat the extra virgin olive oil in a skillet over medium-high heat and sauté the chicken for 5 to 7 minutes per side until golden brown and cooked through.

• 4

  While the chicken is cooking, prepare a quick salad by tossing the diced cucumber, tomato, and red onion with half of the lemon juice.

• 5

  In a separate small dish, whisk the tahini with the remaining lemon juice and a teaspoon of water until the sauce is smooth and pourable.

• 6

  Once the chicken is finished, remove it from the skillet and slice it into thin strips.

• 7

  Assemble the bowl by placing the warm cooked brown rice at the bottom and topping it with the sliced chicken and the fresh vegetable salad.

• 8

  Drizzle the creamy tahini sauce over the entire bowl and serve immediately.