NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup basmati rice

1 tsp olive oil

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp ground turmeric

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup English cucumber

0.25 cup cherry tomatoes

1 tbsp red onion

1 tbsp tahini

1 tsp lemon juice

PREPARATION

• 1

  Cook the basmati rice according to package directions using water or broth until tender and fluffy.

• 2

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

• 3

  Slice the chicken breast into thin bite-sized strips and toss thoroughly with the spice marinade until evenly coated.

• 4

  Heat a non-stick skillet over medium-high heat and sauté the chicken until golden brown and cooked through, approximately 6 to 8 minutes.

• 5

  While the chicken cooks, finely dice the cucumber, cherry tomatoes, and red onion, then toss them together in a small bowl.

• 6

  In a separate small dish, whisk the tahini and lemon juice with a splash of warm water until the sauce reaches a smooth, pourable consistency.

• 7

  Assemble the bowl by placing the cooked rice at the base, topping it with the spiced chicken and fresh salad, then finishing with a drizzle of the tahini sauce.