NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked basmati rice

1 tsp extra virgin olive oil

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

1 tbsp tahini

1 tsp lemon juice

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

PREPARATION

• 1

  Slice the chicken breast into thin, bite-sized strips.

• 2

  In a medium bowl, toss the chicken with olive oil, cumin, smoked paprika, turmeric, garlic powder, sea salt, and black pepper until evenly coated.

• 3

  Heat a non-stick skillet over medium-high heat and cook the chicken for 6 to 8 minutes, stirring occasionally, until golden brown and fully cooked.

• 4

  While the chicken cooks, dice the cucumber, halve the cherry tomatoes, and finely mince the red onion to create a fresh salad.

• 5

  In a small ramekin, whisk together the tahini and lemon juice, adding a teaspoon of water at a time until it reaches a smooth, drizzling consistency.

• 6

  Place the warm cooked basmati rice in a bowl, top with the spiced chicken and the vegetable salad, and finish with a drizzle of the tahini sauce.