NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cooked brown rice

0.5 cup english cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

0.25 cup plain non-fat greek yogurt

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Toss the chicken with the olive oil, lemon juice, dried oregano, cumin, garlic powder, sea salt, and black pepper until evenly coated.

• 3

  Heat a non-stick skillet over medium-high heat. Add the chicken and sear for 5-7 minutes, turning occasionally, until the edges are golden brown and crispy.

• 4

  While the chicken cooks, dice the cucumber, halve the cherry tomatoes, and finely mince the red onion. Toss them together in a small bowl.

• 5

  Prepare the sauce by whisking together the Greek yogurt and minced fresh parsley in a small ramekin, adding a teaspoon of water if needed to reach a drizzling consistency.

• 6

  Place the warm cooked brown rice in the base of a bowl.

• 7

  Top the rice with the crispy chicken and the fresh vegetable salad.

• 8

  Drizzle the herb-yogurt sauce over the entire bowl and serve immediately.