NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

0.5 tbsp extra virgin 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

0.5 cup cooked basmati rice

0.25 cup diced cucumber

0.25 cup halved cherry tomatoes

1 tbsp minced red onion

1 tbsp hummus

1 tsp tahini

1 tsp fresh lemon juice

PREPARATION

• 1

  Slice the chicken breast into thin strips and place them in a small mixing bowl.

• 2

  Toss the chicken with 0.25 tablespoons of olive oil, cumin, paprika, turmeric, garlic powder, salt, and pepper until thoroughly coated.

• 3

  Heat the remaining 0.25 tablespoons of olive oil in a non-stick skillet over medium-high heat.

• 4

  Add the seasoned chicken to the skillet and sauté for 6 to 8 minutes, turning occasionally, until golden brown and cooked through.

• 5

  In a small ramekin, whisk together the tahini and lemon juice until the mixture is smooth and pourable.

• 6

  In a separate small bowl, toss the diced cucumber, cherry tomatoes, and red onion together to create a simple salad.

• 7

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

• 8

  Finish the bowl with a dollop of hummus and a final drizzle of the lemon-tahini sauce before serving.