NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp olive oil

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cooked quinoa

1 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

2 tbsp plain Greek yogurt

1 tsp lemon juice

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Toss the chicken with the cumin, coriander, turmeric, sea salt, and black pepper until evenly coated.

• 3

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

• 4

  Add the chicken to the skillet and cook for 6-8 minutes, stirring occasionally, until the edges are golden and crispy.

• 5

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

• 6

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

• 7

  Assemble the bowl by placing the cooked quinoa at the base, followed by the fresh vegetables.

• 8

  Top with the warm crispy chicken and drizzle the lemon-yogurt sauce over the entire bowl.

• 9

  Garnish with freshly chopped parsley and serve immediately.