NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Basmati rice

0.75 tbsp Olive oil

0.5 tsp Ground cumin

0.5 tsp Smoked paprika

0.25 tsp Ground turmeric

0.13 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

1 tbsp Lemon juice

1 tbsp Greek yogurt

1 tsp Tahini

PREPARATION

• 1

  Slice the chicken breast into thin strips and place them in a bowl with the olive oil, cumin, smoked paprika, turmeric, cinnamon, sea salt, and black pepper.

• 2

  Toss the chicken until every piece is thoroughly coated in the spice and oil mixture.

• 3

  Heat a large non-stick skillet over medium-high heat and add the chicken, sautéing for 6 to 8 minutes until golden brown and cooked through.

• 4

  While the chicken is cooking, dice the cucumber, halve the cherry tomatoes, and finely mince the red onion.

• 5

  In a small bowl, combine the vegetables with half of the lemon juice to create a quick salad.

• 6

  In a separate small ramekin, whisk together the Greek yogurt, tahini, and the remaining lemon juice until the sauce is smooth and creamy.

• 7

  To assemble, place the cooked basmati rice in a bowl, top with the warm shawarma chicken and the fresh vegetable salad.

• 8

  Drizzle the tahini-yogurt sauce over the entire bowl and serve immediately.