NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

1 tsp extra virgin olive oil

0.25 cup plain non-fat Greek yogurt

1 tsp tahini

0.25 cup english cucumber

0.25 cup cherry tomatoes

2 tbsp red onion

1 tsp fresh lemon juice

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

PREPARATION

• 1

  Slice the chicken breast into thin, bite-sized strips and place them in a medium mixing bowl.

• 2

  Add the ground cumin, coriander, turmeric, garlic powder, sea salt, and black pepper to the chicken, tossing until every piece is thoroughly coated in the spice blend.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 4

  Add the seasoned chicken to the skillet and sear for 6 to 8 minutes, stirring occasionally, until the edges are golden brown and the meat is cooked through.

• 5

  While the chicken cooks, prepare the sauce by whisking together the Greek yogurt, tahini, and half of the lemon juice in a small bowl until smooth and creamy.

• 6

  In a separate small bowl, combine the diced cucumber, halved cherry tomatoes, and minced red onion with the remaining lemon juice for a quick salad.

• 7

  Assemble the bowl by layering the cooked basmati rice at the bottom and topping it with the warm shawarma chicken and the fresh vegetable salad.

• 8

  Finish the dish by drizzling the yogurt tahini sauce over the top and serve immediately.