NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp extra virgin olive oil

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp ground cumin

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

1 tbsp fresh parsley

2 tbsp plain Greek yogurt

1 tsp lemon juice

0.25 tsp dried dill

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 olive oil, dried oregano, garlic powder, cumin, sea salt, and black pepper until evenly coated.

• 3

  Heat a large non-stick skillet over medium-high heat and add the seasoned chicken in a single layer.

• 4

  Sear the chicken for 3-4 minutes per side until the edges are golden-brown and crispy and the meat is cooked through.

• 5

  While the chicken cooks, prepare the salad by combining the diced cucumber, halved cherry tomatoes, minced red onion, and chopped parsley in a bowl.

• 6

  In a separate small ramekin, whisk together the Greek yogurt, lemon juice, and dried dill to create a creamy dressing.

• 7

  Assemble the bowl by placing the warm cooked quinoa at the base.

• 8

  Top the quinoa with the crispy chicken strips and the fresh vegetable salad.

• 9

  Drizzle the lemon-dill yogurt sauce over the entire bowl and serve immediately.