NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Turmeric Rice

1/4 cup Nonfat Greek Yogurt

1 tsp Extra Virgin Olive Oil

2 cloves Garlic

1 tbsp Lemon Juice

1 tsp Dried Oregano

1 tsp Ground Cumin

1 tsp Ground Turmeric

Salt & Pepper to taste

PREPARATION

• 1

  In a bowl, whisk together lemon juice, olive oil, minced garlic, dried oregano, ground cumin, ground turmeric, salt, and pepper to create a marinade.

• 2

  Place the chicken breast in the marinade, ensuring it is well coated. Let it marinate for at least 20 minutes, or up to 2 hours for enhanced flavor.

• 3

  Preheat a grill or skillet over medium-high heat. Cook the chicken for about 6-7 minutes per side or until it reaches an internal temperature of 165°F. Once cooked, let the chicken rest for a few minutes before slicing thinly.

• 4

  While the chicken cooks, prepare the turmeric rice if not already done. If using pre-cooked rice, gently reheat it in a pan; if preparing from scratch, cook according to package directions and stir in a pinch more turmeric if desired for enhanced color.

• 5

  In a small bowl, mix the nonfat Greek yogurt with a pinch of salt and additional lemon juice if desired to form a light garlic-herb sauce.

• 6

  Plate the dish by layering the turmeric rice as a base, topping with sliced garlic-herb chicken, and drizzling the yogurt sauce over the top or serving it on the side.

• 7

  Garnish with a light sprinkle of extra dried oregano or fresh herbs if available and serve immediately.