NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup cooked quinoa

1 tsp olive oil

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp plain Greek yogurt

1 tbsp lemon juice

0.5 tsp garlic powder

0.5 tsp ground cumin

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Slice the chicken breast into bite-sized pieces and toss in a medium bowl with the garlic powder, cumin, turmeric, sea salt, and black pepper until evenly coated.

• 2

  Heat the olive oil in a large non-stick skillet over medium-high heat and add the spiced chicken pieces.

• 3

  Sauté the chicken for 6-8 minutes, turning occasionally, until the exterior is golden brown and the center is cooked through.

• 4

  While the chicken is cooking, dice the cucumber and halve the cherry tomatoes, then toss them in a small bowl with half of the lemon juice.

• 5

  In a small ramekin, whisk together the plain Greek yogurt and the remaining lemon juice to create a smooth drizzle.

• 6

  Assemble the bowl by placing the cooked quinoa at the base, topping it with the warm chicken and the fresh salad.

• 7

  Drizzle the yogurt sauce over the top and garnish with freshly chopped parsley before serving.