NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked quinoa

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp ground cumin

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

2 tbsp plain Greek yogurt

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 3

  Add the chicken to the skillet and sauté for 6-8 minutes until cooked through and the edges are golden and crispy.

• 4

  While the chicken cooks, chop the cucumber, cherry tomatoes, and red onion into small cubes.

• 5

  Prepare the sauce by mixing the plain Greek yogurt with half of the lemon juice in a small ramekin.

• 6

  Build the bowls by placing the cooked quinoa at the base, then topping with the crispy chicken and fresh vegetable mix.

• 7

  Drizzle the remaining lemon juice and the yogurt sauce over the top, finishing with chopped fresh parsley.