NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp extra virgin olive oil

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp ground turmeric

0.25 tsp garlic powder

0.25 tsp dried oregano

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 tbsp lemon juice

1 tbsp fresh parsley

PREPARATION

• 1

  Slice the chicken breast into thin strips and toss in a bowl with cumin, coriander, turmeric, garlic powder, oregano, sea salt, and black pepper.

• 2

  Heat olive oil in a cast-iron skillet over medium-high heat until shimmering.

• 3

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

• 4

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

• 5

  In a small bowl, whisk together the Greek yogurt and lemon juice until smooth to create the dressing.

• 6

  Assemble the bowl by placing the cooked quinoa at the base, then topping with the crispy chicken, cucumber, tomatoes, and red onion.

• 7

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