NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

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

1 tsp Extra virgin olive oil

0.5 cup Cooked quinoa

0.5 cup Cucumber

0.5 cup Cherry tomatoes

2 tbsp Red onion

0.25 cup Plain Greek yogurt

1 tbsp Lemon juice

1 tbsp Fresh parsley

1 tbsp Fresh mint

PREPARATION

• 1

  Slice the chicken breast into thin strips and toss in a bowl with cumin, paprika, turmeric, sea salt, and black pepper until evenly coated.

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.

• 3

  Add the chicken to the skillet in a single layer and cook for 3-4 minutes per side until the edges are golden brown and crispy.

• 4

  While the chicken cooks, combine the diced cucumber, halved cherry tomatoes, and minced red onion in a small bowl.

• 5

  In a separate small ramekin, whisk together the plain Greek yogurt, lemon juice, and chopped mint to create the sauce.

• 6

  Place the warm cooked quinoa in a serving bowl and top with the crispy chicken and the fresh vegetable mixture.

• 7

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