NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup basmati rice

1 tsp extra virgin olive oil

0.25 cup English cucumber

0.25 cup cherry tomatoes

1 tbsp red onion

2 tbsp plain Greek yogurt

1 tsp tahini

1 tsp lemon juice

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp ground turmeric

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the ground cumin, coriander, turmeric, garlic powder, sea salt, and black pepper to create the shawarma spice blend.

• 2

  Slice the chicken breast into thin, bite-sized strips and toss thoroughly with the spice blend until every piece is evenly coated.

• 3

  Heat the extra virgin olive oil in a non-stick skillet over medium-high heat and sear the chicken for 5 to 7 minutes, stirring occasionally, until golden brown and cooked through.

• 4

  While the chicken is cooking, prepare the sauce by whisking the plain Greek yogurt, tahini, and lemon juice together in a small ramekin until the texture is smooth.

• 5

  In a separate small bowl, combine the diced English cucumber, halved cherry tomatoes, and finely diced red onion to create a quick fresh salad.

• 6

  Place the warm, cooked basmati rice in the center of a serving bowl and arrange the spiced chicken and the fresh vegetable salad on top.

• 7

  Finish the dish by drizzling the creamy tahini-yogurt sauce over the chicken and vegetables before serving immediately.