NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 clove Garlic

0.5 tsp Ground cumin

0.5 tsp Ground coriander

0.25 tsp Ground turmeric

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.75 cup Cooked basmati rice

0.5 cup English cucumber

0.5 cup Cherry tomatoes

2 tbsp Red onion

1 tbsp Fresh parsley

1 tbsp Tahini

1 tbsp Water

PREPARATION

• 1

  In a medium bowl, whisk together 0.5 tablespoon of olive oil, lemon juice, minced garlic, cumin, coriander, turmeric, paprika, salt, and pepper to create the shawarma marinade.

• 2

  Slice the chicken breast into thin, bite-sized strips, toss them thoroughly in the spice mixture, and let them marinate for at least 10 minutes to absorb the aromatic flavors.

• 3

  Heat the remaining 0.5 tablespoon of olive oil in a large cast-iron skillet over medium-high heat, then sear the chicken strips for 5-7 minutes until golden-brown and fully cooked.

• 4

  While the chicken cooks, prepare the tahini dressing by whisking the tahini with one tablespoon of warm water in a small jar until the consistency is smooth and creamy.

• 5

  In a separate bowl, toss the diced cucumber, halved cherry tomatoes, minced red onion, and fresh parsley together to create a bright, refreshing Mediterranean salad.

• 6

  Build your bowl by layering the fluffy cooked basmati rice at the bottom, topping with the warm shawarma chicken and the salad, then finishing with a generous drizzle of tahini sauce.