NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Cooked basmati rice

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 clove Garlic

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 Diced cucumber

0.5 cup Diced tomato

2 tbsp Sliced red onion

0.5 tbsp Tahini

1 tsp Fresh parsley

PREPARATION

• 1

  In a medium bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, cumin, smoked paprika, turmeric, cinnamon, sea salt, and black pepper to create the marinade.

• 2

  Slice the chicken breast into thin, bite-sized strips and toss them in the marinade until every piece is thoroughly coated.

• 3

  Heat a non-stick skillet over medium-high heat. Once hot, add the chicken strips and sear for 5 to 7 minutes, turning occasionally, until golden brown and cooked through.

• 4

  While the chicken is cooking, combine the diced cucumber, diced tomato, and sliced red onion in a small bowl to create a fresh relish.

• 5

  In a separate small ramekin, whisk the tahini with a teaspoon of water and a squeeze of lemon juice until it reaches a smooth, pourable consistency.

• 6

  Assemble the bowl by placing the warm cooked basmati rice at the bottom, then top with the spiced chicken and the cucumber-tomato salad.

• 7

  Drizzle the creamy tahini sauce over the entire bowl and garnish with finely chopped fresh parsley before serving.