NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked brown rice

0.25 cup non-fat Greek yogurt

1 tsp extra virgin olive oil

0.5 cup English cucumber

0.5 cup cherry tomatoes

1 tbsp red onion

1 tbsp fresh parsley

1 tbsp lemon juice

0.25 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and toss in a bowl with the dried oregano, garlic powder, ground cumin, sea salt, and black pepper.

• 2

  Heat the extra virgin olive oil in a skillet over medium-high heat and sear the chicken until it is golden brown and cooked through.

• 3

  In a small mixing bowl, whisk together the non-fat Greek yogurt and lemon juice until the consistency is smooth and creamy.

• 4

  Prepare the fresh components by dicing the English cucumber, halving the cherry tomatoes, and finely mincing the red onion and parsley.

• 5

  Assemble the bowl by layering the cooked brown rice at the bottom, then topping with the warm crispy chicken and the prepared vegetables.

• 6

  Drizzle the lemon-yogurt sauce over the entire bowl and garnish with the fresh parsley before serving.