NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

0.5 cup diced cucumber

0.5 cup cherry tomatoes

0.25 cup plain non-fat Greek yogurt

1 tsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp garlic powder

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

  Slice the chicken breast into thin, even strips and place them in a medium mixing bowl.

• 2

  Add the olive oil, lemon juice, garlic powder, cumin, smoked paprika, sea salt, and black pepper to the chicken, tossing well to coat each piece.

• 3

  Heat a large non-stick skillet over medium-high heat and add the marinated chicken, searing for 6-8 minutes until golden brown and cooked through.

• 4

  While the chicken is cooking, combine the diced cucumber and halved cherry tomatoes in a small bowl with a tiny pinch of sea salt.

• 5

  In a separate small dish, whisk the Greek yogurt with a teaspoon of water or additional lemon juice until it reaches a smooth, drizzling consistency.

• 6

  Place the warm cooked quinoa in the base of a bowl, then arrange the spiced chicken and the fresh cucumber-tomato salad on top.

• 7

  Finish the bowl by drizzling the creamy yogurt sauce over the chicken and garnishing with freshly chopped parsley.