NUTRITION

SERVINGS

INGREDIENTS

3.75 oz chicken breast

1 tbsp extra virgin olive oil

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

1.5 cup cauliflower rice

0.5 cup cucumber

0.5 cup cherry tomatoes

0.25 cup plain Greek yogurt

1 tsp dried oregano

PREPARATION

• 1

  Slice the chicken breast into thin, bite-sized strips.

• 2

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

• 3

  Toss the chicken in the marinade until evenly coated and let sit for 10 minutes.

• 4

  Heat a large skillet over medium-high heat and cook the chicken for 6-8 minutes until golden brown and cooked through.

• 5

  While the chicken cooks, steam or sauté the cauliflower rice in a separate pan with a splash of water until tender.

• 6

  Dice the cucumber and halve the cherry tomatoes.

• 7

  In a small ramekin, stir together the Greek yogurt and dried oregano for the sauce.

• 8

  Assemble the bowls by layering the cauliflower rice, topped with the warm chicken, fresh vegetables, and a dollop of the herb yogurt sauce.