NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp olive oil

0.5 cup cooked quinoa

1 cup cauliflower rice

0.25 cup cherry tomatoes

0.25 cup cucumber

2 tbsp greek yogurt

1 tbsp lemon juice

0.5 tsp cumin

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 tbsp fresh dill

PREPARATION

• 1

  Slice the chicken breast into bite-sized pieces and toss in a small bowl with the cumin, smoked paprika, garlic powder, sea salt, and black pepper until evenly coated.

• 2

  Heat the olive oil in a large non-stick skillet over medium-high heat and sear the chicken for 5-7 minutes, turning occasionally until golden brown and cooked through.

• 3

  Remove the chicken from the skillet and add the cauliflower rice, sautéing for 3 minutes in the remaining juices until tender.

• 4

  In a serving bowl, fluff the cooked quinoa and mix it with the sautéed cauliflower rice, fresh parsley, and half of the lemon juice.

• 5

  Top the grain and veggie base with the crispy chicken, halved cherry tomatoes, and diced cucumbers.

• 6

  In a small ramekin, whisk together the Greek yogurt, the remaining lemon juice, and fresh dill, then drizzle the sauce over the bowl before serving.