NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

0.5 tsp ground cumin

0.5 tsp ground coriander

0.5 tsp ground turmeric

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 cup cauliflower rice

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp Greek yogurt

1 tsp fresh dill

PREPARATION

• 1

  Preheat oven to 400°F.

• 2

  Slice the chicken breast into thin, even strips.

• 3

  In a bowl, toss the chicken with olive oil, cumin, coriander, turmeric, garlic powder, sea salt, and black pepper until well coated.

• 4

  Spread the chicken strips in a single layer on a parchment-lined baking sheet and roast for 15-18 minutes until golden and cooked through.

• 5

  While the chicken roasts, sauté the cauliflower rice in a non-stick pan over medium heat with a splash of water for 5 minutes until tender.

• 6

  Dice the cucumber and halve the cherry tomatoes, then toss them together in a small bowl.

• 7

  In a separate small bowl, whisk together the Greek yogurt, lemon juice, and chopped fresh dill to create the sauce.

• 8

  Divide the cauliflower rice into a bowl, top with the roasted chicken and fresh salad, and drizzle the lemon-dill yogurt sauce over the top.