NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

0.5 tbsp extra virgin olive oil

1 cup cauliflower rice

0.25 cup cooked quinoa

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

0.25 cup nonfat Greek yogurt

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried oregano

0.5 tsp ground cumin

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  In a small bowl, whisk together the minced garlic, oregano, cumin, paprika, salt, pepper, and half of the lemon juice.

• 2

  Slice the chicken breast into thin strips and toss with the spice marinade until every piece is well coated.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 6-8 minutes.

• 4

  While the chicken cooks, steam the cauliflower rice and mix it with the cooked quinoa in a serving bowl to create a hearty base.

• 5

  In a small jar, whisk the Greek yogurt with the remaining lemon juice and a pinch of salt to create a smooth, creamy dressing.

• 6

  Dice the cucumber, cherry tomatoes, and red onion into small pieces to create a fresh Mediterranean salsa.

• 7

  Assemble the bowl by topping the cauliflower-quinoa base with the crispy chicken strips and the fresh vegetable salsa.

• 8

  Finish the dish with a generous drizzle of the lemon-yogurt sauce and a garnish of freshly chopped parsley.