NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

0.5 tsp ground cumin

0.5 tsp garlic powder

1 tsp olive oil

0.5 cup cooked quinoa

0.5 cup cauliflower rice

0.5 cup diced cucumber

0.5 cup halved cherry tomatoes

2 tbsp diced red onion

2 tbsp plain non-fat Greek yogurt

1 tsp fresh lemon juice

1 tsp chopped fresh parsley

PREPARATION

• 1

  Slice the chicken breast into thin strips and toss in a bowl with sea salt, black pepper, dried oregano, ground cumin, and garlic powder until evenly coated.

• 2

  Heat the olive oil in a non-stick skillet over medium-high heat, then add the chicken and sear for 5-6 minutes until golden brown and cooked through.

• 3

  While the chicken cooks, steam the cauliflower rice for 2 minutes and fluff it together with the cooked quinoa in a serving bowl.

• 4

  Prepare the fresh salad by combining the diced cucumber, halved cherry tomatoes, and diced red onion in a small bowl.

• 5

  In a separate small ramekin, whisk together the Greek yogurt, lemon juice, and chopped fresh parsley to create a creamy dressing.

• 6

  Top the quinoa and cauliflower base with the crispy chicken and fresh salad, then finish with a generous drizzle of the lemon-herb yogurt sauce.