NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp garlic powder

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

0.25 cup cooked quinoa

1 cup cauliflower rice

0.25 cup cucumber

0.25 cup cherry tomatoes

2 tbsp greek yogurt

PREPARATION

• 1

  Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

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

• 3

  In a small jar, whisk together the olive oil, lemon juice, garlic powder, cumin, paprika, turmeric, salt, and pepper.

• 4

  Pour the marinade over the chicken strips and toss until every piece is evenly coated in the fragrant spice mixture.

• 5

  Spread the chicken in a single layer on the prepared baking sheet and roast for 15 to 18 minutes until golden and cooked through.

• 6

  Lightly sauté the cauliflower rice in a pan for 3 minutes, then stir in the cooked quinoa until heated through.

• 7

  Transfer the base to a bowl, top with the roasted chicken, diced cucumber, and halved tomatoes, then finish with a dollop of yogurt.