NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice

0.5 tbsp Olive oil

0.25 cup Non-fat Greek yogurt

0.5 cup Cucumber

0.5 cup Cherry tomatoes

1 tbsp Fresh parsley

1 tbsp Lemon juice

0.5 tsp Garlic powder

0.5 tsp Ground cumin

0.5 tsp Ground coriander

0.25 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the lemon juice, garlic powder, cumin, coriander, turmeric, sea salt, and black pepper to create the marinade.

• 2

  Slice the chicken breast into thin, even strips and toss them in the lemon-spice mixture until every piece is thoroughly coated.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken strips for 6-8 minutes until they are golden brown and cooked through.

• 4

  While the chicken cooks, chop the cucumber and halve the cherry tomatoes, then toss them in a small bowl with the fresh parsley.

• 5

  Assemble your bowl by placing the warm cooked brown rice at the base and topping it with the crispy seared chicken and the fresh vegetable salad.

• 6

  Finish the dish with a dollop of non-fat Greek yogurt on top for a creamy, cooling contrast to the warm spices.