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 plain Greek yogurt

1 tsp lemon juice

0.5 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

  Dice the chicken breast into bite-sized pieces and place in a bowl.

• 2

  Toss the chicken with dried oregano, garlic powder, ground 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 sauté for 6-8 minutes, or until the edges are golden brown and crispy.

• 5

  While the chicken cooks, chop the cucumber, halve the cherry tomatoes, and finely mince the red onion.

• 6

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

• 7

  Build the bowl by placing the cooked quinoa at the bottom, then topping with the crispy chicken and fresh vegetables.

• 8

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