NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 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

0.5 tsp lemon zest

PREPARATION

• 1

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

• 2

  Toss the chicken with dried oregano, garlic powder, ground cumin, sea salt, and black pepper until evenly coated.

• 3

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

• 4

  Add the chicken to the skillet and sauté for 6-8 minutes, turning occasionally, until the edges are crispy and golden brown.

• 5

  Pour half of the lemon juice into the skillet during the last minute of cooking to deglaze the pan and coat the chicken.

• 6

  In a small ramekin, whisk together the Greek yogurt, lemon zest, and the remaining lemon juice to create the sauce.

• 7

  Dice the cucumber, halve the cherry tomatoes, and finely mince the red onion and parsley.

• 8

  Assemble the bowl by placing the fluffy cooked quinoa at the bottom.

• 9

  Top the quinoa with the crispy chicken, cucumber, tomatoes, and red onion.

• 10

  Garnish with fresh parsley and drizzle the zesty yogurt sauce over the top before serving.