NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

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

0.5 cup cooked basmati rice

0.5 cup cucumber

0.25 cup cherry tomatoes

2 tbsp red onion

2 tbsp plain Greek yogurt

0.25 tsp dried oregano

PREPARATION

• 1

  In a small bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, sea salt, and black pepper to create the marinade.

• 2

  Slice the chicken breast into thin, even strips and toss thoroughly with the marinade until every piece is well coated.

• 3

  Heat a large non-stick skillet over medium-high heat and sauté the chicken strips for 6-8 minutes, turning occasionally until golden brown and cooked through.

• 4

  While the chicken is cooking, dice the cucumber, halve the cherry tomatoes, and finely slice the red onion to prepare the fresh salad components.

• 5

  In a small ramekin, stir the plain Greek yogurt with the dried oregano and a teaspoon of water if needed to reach a smooth, drizzling consistency.

• 6

  Assemble the bowl by placing the warm basmati rice at the base, then top with the spiced chicken, fresh vegetables, and a final drizzle of the herb yogurt sauce.