NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

0.5 tbsp extra virgin olive oil

1 tbsp tahini

1 tbsp lemon juice

0.25 cup cucumber

0.25 cup cherry tomatoes

1 tbsp red onion

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp turmeric

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  In a small bowl, whisk together the ground cumin, coriander, turmeric, garlic powder, sea salt, black pepper, and olive oil.

• 2

  Rub the spice mixture evenly over the chicken breast until fully coated.

• 3

  Heat a non-stick skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 4

  While the chicken is cooking, prepare the sauce by whisking the tahini and lemon juice together, adding a teaspoon of water at a time until it reaches a smooth, drizzling consistency.

• 5

  Dice the cucumber, halve the cherry tomatoes, and finely mince the red onion.

• 6

  Once the chicken is finished, let it rest for 3 minutes before slicing it into thin strips.

• 7

  Place the warm brown rice in a bowl and top with the sliced chicken Shawarma and the fresh vegetables.

• 8

  Drizzle the tahini sauce over the entire bowl and garnish with chopped fresh parsley.