NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked quinoa

1 tbsp olive oil

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp ground turmeric

0.25 tsp garlic powder

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

2 tbsp Greek yogurt

1 tbsp lemon juice

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Heat the olive oil in a large skillet over medium-high heat.

• 3

  Add the chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until the edges are golden and crispy.

• 4

  While the chicken cooks, dice the cucumber, halve the cherry tomatoes, and finely mince the red onion.

• 5

  In a small bowl, whisk together the Greek yogurt and lemon juice until smooth to create the dressing.

• 6

  Assemble the bowls by placing the cooked quinoa at the base, then topping with the crispy chicken and the fresh vegetable mixture.

• 7

  Drizzle the lemon-yogurt sauce over the top and garnish with freshly chopped parsley.