NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 tsp extra virgin olive oil

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

2 tbsp non-fat Greek yogurt

1 tsp lemon juice

0.25 tsp garlic powder

0.25 tsp ground cumin

0.25 tsp smoked paprika

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and toss in a bowl with garlic powder, cumin, paprika, turmeric, sea salt, and black pepper.

• 2

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

• 3

  Add the seasoned chicken to the skillet and sauté until the edges are golden brown and crispy.

• 4

  While the chicken cooks, dice the cucumber, cherry tomatoes, and red onion into small, uniform pieces.

• 5

  In a small mixing bowl, whisk together the non-fat Greek yogurt and lemon juice until the sauce is smooth and pourable.

• 6

  Assemble the bowls by portioning the cooked quinoa into a bowl and topping it with the crispy chicken and chopped vegetables.

• 7

  Drizzle the lemon-yogurt sauce over the top and garnish with fresh chopped parsley before serving.