NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

0.5 tbsp extra virgin olive oil

0.25 cup non-fat Greek yogurt

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

0.5 cup chopped cucumber

0.5 cup halved cherry tomatoes

1 tbsp lemon juice

1 tsp tahini

PREPARATION

• 1

  In a small bowl, whisk together the ground cumin, ground coriander, ground turmeric, garlic powder, sea salt, and black pepper.

• 2

  Slice the chicken breast into bite-sized strips and toss with the spice blend until every piece is evenly coated.

• 3

  Heat the extra virgin olive oil in a skillet over medium-high heat and sauté the chicken for 6-8 minutes until golden brown and cooked through.

• 4

  While the chicken cooks, prepare the fresh salad by combining the chopped cucumber and halved cherry tomatoes in a small bowl.

• 5

  In a separate small ramekin, mix the non-fat Greek yogurt, lemon juice, and tahini until the sauce is smooth and creamy.

• 6

  Assemble the bowl by placing the cooked basmati rice at the base, then topping with the spiced chicken and fresh vegetable salad.

• 7

  Finish by drizzling the lemon-tahini yogurt sauce over the entire bowl before serving.