NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 tbsp Olive oil

1 tbsp Lemon juice

1 clove Garlic

0.5 tsp Ground cumin

0.5 tsp Ground coriander

0.25 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 Cooked brown rice

0.5 cup Cucumber

0.25 cup Cherry tomatoes

2 tbsp Red onion

1 tbsp Fresh parsley

1 tbsp Tahini

PREPARATION

• 1

  In a small bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper.

• 2

  Slice the chicken breast into thin strips and toss thoroughly in the spice marinade; let it rest for at least 10 minutes.

• 3

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

• 4

  While the chicken cooks, dice the cucumber, halve the cherry tomatoes, and finely mince the red onion and parsley.

• 5

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

• 6

  Assemble the bowl by placing the warm brown rice at the base, then topping with the spiced chicken and the fresh vegetable salad.

• 7

  Finish the dish by drizzling the creamy tahini sauce over the top and garnishing with extra parsley.