NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.5 tsp Dried oregano

0.5 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

0.5 cup Cooked quinoa

0.5 cup Cucumber

0.5 cup Cherry tomatoes

2 tbsp Red onion

0.25 cup Non-fat Greek yogurt

1 tsp Fresh dill

PREPARATION

• 1

  Slice the chicken breast into thin bite-sized strips and place them in a medium mixing bowl.

• 2

  Whisk together 0.5 tbsp of olive oil, lemon juice, oregano, garlic powder, cumin, coriander, turmeric, salt, and pepper, then pour over the chicken to coat.

• 3

  Heat the remaining 0.5 tbsp of olive oil in a large non-stick skillet over medium-high heat.

• 4

  Add the chicken strips to the hot skillet in a single layer and sear for 3-4 minutes per side until deeply golden and crispy.

• 5

  While the chicken is cooking, stir together the non-fat Greek yogurt and chopped fresh dill in a small ramekin to make the sauce.

• 6

  Place the warm cooked quinoa in the bottom of a serving bowl.

• 7

  Top the quinoa with the crispy chicken, diced cucumber, halved cherry tomatoes, and finely diced red onion.

• 8

  Finish the bowl by drizzling the lemon-dill yogurt sauce over the top and serve immediately.