NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup quinoa

1 tsp extra virgin olive oil

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

2 tbsp Greek yogurt

1 tsp lemon juice

0.25 tsp garlic powder

0.25 tsp ground cumin

0.25 tsp ground coriander

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  In a small bowl, whisk together the garlic powder, cumin, coriander, turmeric, sea salt, and black pepper.

• 2

  Rub the spice blend evenly over the chicken breast until well coated.

• 3

  Heat olive oil in a skillet over medium-high heat and sear the chicken for 6 minutes per side until the exterior is crispy and golden.

• 4

  Let the chicken rest for 5 minutes before slicing it into thin strips.

• 5

  Assemble the bowls by placing cooked quinoa at the base and topping it with diced cucumber, cherry tomatoes, and red onion.

• 6

  Whisk together the Greek yogurt and lemon juice in a small ramekin until smooth.

• 7

  Place the sliced chicken on top of the vegetables and drizzle with the lemon-yogurt sauce.

• 8

  Garnish with fresh parsley and serve immediately.