NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 tbsp extra virgin olive oil

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp ground turmeric

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower rice

0.25 cup cooked quinoa

0.25 cup diced cucumber

0.25 cup halved cherry tomatoes

1 tbsp non-fat Greek yogurt

1 tsp lemon juice

1 tsp fresh parsley

PREPARATION

• 1

  Slice the chicken breast into thin, bite-sized strips and place them in a bowl.

• 2

  Toss the chicken with the cumin, coriander, turmeric, garlic powder, salt, pepper, and half of the olive oil until evenly coated.

• 3

  Heat the remaining olive oil in a large skillet over medium-high heat and sear the chicken for 5-7 minutes until crispy and cooked through.

• 4

  In a separate skillet, lightly sauté the cauliflower rice for 3 minutes, then stir in the cooked quinoa to heat through.

• 5

  In a small ramekin, whisk together the Greek yogurt and lemon juice until smooth to create the dressing.

• 6

  Divide the cauliflower-quinoa mixture into a bowl and top with the spiced chicken, cucumber, and tomatoes.

• 7

  Garnish with fresh parsley and drizzle the lemon-yogurt sauce over the top before serving.