NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.33 cup Cooked brown rice

2 tsp Extra virgin olive oil

2 tbsp Non-fat Greek yogurt

1 tsp Tahini

0.5 cup Cucumber

0.25 cup Cherry tomatoes

1 tbsp Red onion

1 tbsp 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, black pepper, and 1 teaspoon of olive oil to create a marinade.

• 2

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

• 3

  Heat the remaining 1 teaspoon of olive oil in a large skillet over medium-high heat.

• 4

  Add the chicken to the skillet and cook for 6 to 8 minutes, stirring occasionally, until the chicken is golden brown and cooked through.

• 5

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

• 6

  Toss the diced vegetables in a small bowl with a splash of the lemon juice.

• 7

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

• 8

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

• 9

  Finish the dish by drizzling the lemon-tahini sauce over the top and serve immediately.