NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

0.25 cup non-fat Greek yogurt

0.25 cup diced cucumber

0.25 cup cherry tomatoes

1 tbsp red onion

1 tbsp feta cheese

1 tsp olive oil

2 tsp lemon juice

0.25 tsp dried oregano

0.25 tsp garlic powder

0.5 tsp sea salt

0.5 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and season both sides with 1 teaspoon of lemon juice, dried oregano, garlic powder, and half of the sea salt and black pepper.

• 2

  Heat the olive oil in a grill pan or cast-iron skillet over medium-high heat until the oil is shimmering and hot.

• 3

  Place the seasoned chicken in the pan and grill for 5-7 minutes per side, or until the internal temperature reaches 165°F and the outside is golden brown.

• 4

  While the chicken is cooking, prepare a quick tzatziki-style sauce by whisking the non-fat Greek yogurt with the remaining teaspoon of lemon juice and a pinch of the remaining salt.

• 5

  Remove the chicken from the pan and let it rest on a cutting board for 3 minutes before slicing it into thin, bite-sized strips.

• 6

  Assemble the bowl by placing the warm cooked brown rice at the base and arranging the diced cucumber, halved cherry tomatoes, and thinly sliced red onion on top.

• 7

  Finish the bowl by adding the sliced grilled chicken, sprinkling with crumbled feta cheese, and adding a generous dollop of the creamy yogurt sauce.