NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

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

1 tsp olive oil

0.5 cup quinoa

1 cup cauliflower rice

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

0.13 cup Greek yogurt

1 tbsp lemon juice

1 tsp fresh parsley

PREPARATION

• 1

  Slice the chicken breast into thin strips and toss in a bowl with the cumin, coriander, turmeric, garlic powder, sea salt, and black pepper.

• 2

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

• 3

  Steam the cauliflower rice and combine it with the cooked quinoa in a serving bowl to create a high-volume base.

• 4

  Dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.

• 5

  Whisk together the Greek yogurt and lemon juice in a small ramekin until the consistency is smooth and pourable.

• 6

  Assemble the bowl by topping the grain base with the crispy chicken and fresh vegetables, then finish with a drizzle of yogurt sauce and chopped parsley.