NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tsp extra virgin olive oil

1 tbsp lemon juice

1 whole garlic clove

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.33 cup cooked quinoa

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

0.25 cup non-fat Greek yogurt

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

  Slice the chicken breast into thin, even strips for quick roasting.

• 3

  In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, sea salt, and black pepper.

• 4

  Add the chicken to the bowl and toss thoroughly until every piece is coated in the fragrant marinade.

• 5

  Spread the chicken onto the prepared baking sheet and roast for 15 to 18 minutes until golden and cooked through.

• 6

  While the chicken roasts, dice the cucumber, halve the tomatoes, and thinly slice the red onion.

• 7

  In a small bowl, stir the Greek yogurt with the chopped fresh parsley until well combined.

• 8

  Assemble the bowls by placing the cooked quinoa at the base, topped with the roasted chicken, fresh vegetables, and a generous dollop of the yogurt sauce.