NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp ground turmeric

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup non-fat Greek yogurt

0.5 cup cucumber

0.5 cup cherry tomatoes

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Slice the chicken breast into thin, even strips to ensure quick and uniform cooking.

• 3

  In a medium mixing bowl, whisk together the olive oil, lemon juice, cumin, coriander, turmeric, garlic powder, sea salt, and black pepper.

• 4

  Add the chicken strips to the bowl and toss thoroughly until every piece is well coated in the aromatic marinade.

• 5

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

• 6

  While the chicken roasts, dice the cucumber and halve the cherry tomatoes, then toss them with the fresh parsley.

• 7

  Plate the roasted chicken alongside the fresh vegetable salad and finish with a dollop of Greek yogurt for a creamy contrast.