NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

0.5 tbsp extra virgin olive oil

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp ground turmeric

0.25 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

2 tbsp plain Greek yogurt

1 tsp tahini

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Slice the chicken breast into thin strips and toss in a bowl with half of the olive oil and the prepared spice blend until thoroughly coated.

• 3

  Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 6 to 8 minutes.

• 4

  While the chicken is cooking, dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion, then toss them together in a small bowl.

• 5

  Prepare the dressing by whisking the Greek yogurt, tahini, and lemon juice in a small ramekin until the texture is smooth and creamy.

• 6

  Place the warm cooked basmati rice in the bottom of a serving bowl and arrange the spiced chicken and fresh vegetable salad on top.

• 7

  Finish the dish by drizzling the lemon-tahini sauce over the chicken and vegetables before serving immediately.