NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

0.5 tsp dried oregano

0.5 tsp ground cumin

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cooked quinoa

1 cup cauliflower rice

0.25 cup non-fat Greek yogurt

1 tbsp lemon juice

1 clove garlic

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

PREPARATION

• 1

  Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

  Slice chicken breast into thin, bite-sized strips and place in a mixing bowl.

• 3

  Toss chicken with olive oil, oregano, cumin, turmeric, sea salt, and black pepper until evenly coated.

• 4

  Spread chicken on the baking sheet and roast for 15-18 minutes until golden and cooked through.

• 5

  While chicken roasts, steam the cauliflower rice until tender and fluff it together with the cooked quinoa.

• 6

  In a small bowl, whisk together the Greek yogurt, lemon juice, and minced garlic to create a smooth sauce.

• 7

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

• 8

  Assemble the bowls by layering the quinoa-cauliflower mix, roasted chicken, and fresh vegetables, then drizzle with the creamy lemon sauce.