NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp garlic powder

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower rice

0.5 cup cucumber

0.25 cup cherry tomatoes

2 tbsp plain Greek yogurt

1 tsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper.

• 2

  Slice the chicken breast into thin, even strips and place them into a medium mixing bowl.

• 3

  In a small jar, whisk together the olive oil, lemon juice, garlic powder, cumin, paprika, turmeric, salt, and pepper.

• 4

  Pour the spice marinade over the chicken strips and toss thoroughly until every piece is well-coated.

• 5

  Spread the chicken in a single layer on the prepared baking sheet, ensuring no pieces are overlapping.

• 6

  Roast for 15 to 18 minutes, or until the chicken is cooked through and the edges are slightly charred and crispy.

• 7

  While the chicken is roasting, lightly sauté the cauliflower rice in a non-stick pan over medium heat for 5 minutes until tender.

• 8

  Dice the cucumber and halve the cherry tomatoes to prepare the fresh vegetable garnish.

• 9

  Divide the cauliflower rice into a bowl, top with the roasted chicken and fresh vegetables, then finish with a dollop of Greek yogurt and fresh parsley.