NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 tsp olive oil

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp non-fat Greek yogurt

1 tsp lemon juice

0.25 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Toss the chicken with the dried oregano, garlic powder, cumin, sea salt, and black pepper until evenly coated.

• 3

  Heat the olive oil in a non-stick skillet over medium-high heat.

• 4

  Add the chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until the edges are crispy and the meat is cooked through.

• 5

  While the chicken cooks, dice the cucumber and halve the cherry tomatoes.

• 6

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

• 7

  Place the warm cooked quinoa in the base of a bowl.

• 8

  Top the quinoa with the crispy chicken, diced cucumber, and cherry tomatoes.

• 9

  Drizzle the lemon-yogurt sauce over the bowl and garnish with freshly chopped parsley.