NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

0.5 cup cooked quinoa

0.13 cup nonfat Greek yogurt

1 tsp extra virgin olive oil

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

1 tbsp lemon juice

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the chicken breast into thin strips and place them in a small bowl.

• 2

  Toss the chicken with the garlic powder, dried oregano, ground cumin, half of the sea salt, half of the black pepper, and half of the lemon juice.

• 3

  Heat the extra virgin olive oil in a skillet over medium-high heat and sear the chicken for 5-7 minutes until golden brown and cooked through.

• 4

  While the chicken cooks, dice the cucumber, halve the cherry tomatoes, and finely mince the red onion.

• 5

  In a small ramekin, whisk together the nonfat Greek yogurt with the remaining lemon juice and the remaining sea salt and black pepper to create the sauce.

• 6

  Assemble the bowl by placing the cooked quinoa at the base, then top with the seared chicken, fresh vegetable salad, and a dollop of the zesty yogurt sauce.