NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 tsp olive oil

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

2 tbsp Greek yogurt

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried oregano

0.5 tsp ground cumin

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Prepare the quinoa according to package directions and set aside.

• 2

  Dice the chicken breast into bite-sized pieces and toss in a bowl with the cumin, paprika, oregano, salt, pepper, and half of the lemon juice.

• 3

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

• 4

  While the chicken is cooking, dice the cucumber, cherry tomatoes, and red onion; toss them together in a small bowl to create a fresh salad.

• 5

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

• 6

  Assemble the bowl by placing the cooked quinoa at the base, followed by the sautéed chicken and the cucumber-tomato salad.

• 7

  Drizzle the garlic yogurt sauce over the top and garnish with chopped fresh parsley before serving.