NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 tsp extra virgin olive oil

0.25 tsp ground cumin

0.25 tsp ground coriander

0.25 tsp smoked paprika

0.25 tsp garlic powder

0.13 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cucumber

0.5 cup tomato

2 tbsp red onion

1 tbsp fresh parsley

1 tbsp tahini

1 tsp lemon juice

PREPARATION

• 1

  Slice the chicken breast into thin strips and toss in a bowl with the olive oil, cumin, coriander, paprika, garlic powder, turmeric, salt, and pepper until evenly coated.

• 2

  Heat a non-stick skillet over medium-high heat and sear the chicken strips until they are cooked through and develop a light char, approximately 6 to 8 minutes.

• 3

  While the chicken cooks, dice the cucumber, tomato, and red onion, then toss them together in a small bowl with the chopped fresh parsley.

• 4

  In a separate small ramekin, whisk the tahini and lemon juice together with a teaspoon of water at a time until the sauce reaches a smooth, pourable consistency.

• 5

  Place the warm cooked brown rice in the center of a bowl and arrange the seared chicken and the fresh vegetable salad on top.

• 6

  Finish the dish by drizzling the creamy tahini sauce over the chicken and vegetables.