NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

1 tsp extra virgin olive oil

0.25 cup cucumber

0.25 cup cherry tomatoes

1 tbsp red onion

2 tbsp plain Greek yogurt

1 tsp tahini

0.5 tsp lemon juice

0.25 tsp cumin

0.25 tsp paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small mixing bowl, whisk together the extra virgin olive oil, cumin, paprika, garlic powder, sea salt, and black pepper to create a marinade.

• 2

  Slice the chicken breast into thin, bite-sized strips and toss them in the spice marinade until evenly coated.

• 3

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

• 4

  While the chicken is searing, finely dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.

• 5

  Prepare the shawarma sauce by whisking the plain Greek yogurt, tahini, and lemon juice in a small ramekin until the mixture is smooth and creamy.

• 6

  Place the warm cooked basmati rice in the base of a serving bowl and arrange the seared chicken and fresh vegetables on top.

• 7

  Drizzle the creamy lemon-tahini sauce over the entire bowl and garnish with extra herbs if desired before serving.