NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

0.5 cup cooked quinoa

0.5 cup chopped cucumber

0.5 cup halved cherry tomatoes

2 tbsp minced red onion

2 tbsp plain non-fat Greek yogurt

1 tbsp fresh lemon juice

1 whole garlic clove

0.5 tsp ground cumin

0.25 tsp ground coriander

0.25 tsp smoked paprika

0.13 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp chopped fresh parsley

PREPARATION

• 1

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

• 2

  Toss the chicken with the ground cumin, coriander, smoked paprika, turmeric, sea salt, and black pepper until evenly coated.

• 3

  Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.

• 4

  Add the seasoned chicken to the skillet and sear for 6-8 minutes, turning occasionally, until the edges are crispy and the meat is cooked through.

• 5

  While the chicken cooks, prepare the sauce by whisking together the Greek yogurt, lemon juice, and minced garlic in a small ramekin.

• 6

  Assemble the bowl by placing the warm cooked quinoa at the bottom and topping it with the seared chicken, cucumber, cherry tomatoes, and red onion.

• 7

  Drizzle the lemon-garlic yogurt sauce over the bowl and garnish with fresh parsley before serving.