NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

1 tsp olive oil

0.25 cup plain Greek yogurt

1 tsp tahini

1 tbsp lemon juice

0.5 cup diced cucumber

0.5 cup halved cherry tomatoes

2 tbsp minced red onion

1 clove garlic

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the ground cumin, coriander, turmeric, sea salt, black pepper, and minced garlic with the olive oil to create a marinade.

• 2

  Slice the chicken breast into thin, bite-sized strips and toss thoroughly in the spice marinade until every piece is well coated.

• 3

  Heat a non-stick skillet over medium-high heat and sear the chicken for 5-7 minutes, turning occasionally until cooked through and slightly charred on the edges.

• 4

  While the chicken is cooking, prepare the fresh salad by tossing the diced cucumber, halved cherry tomatoes, and minced red onion with half of the lemon juice.

• 5

  In a separate small ramekin, whisk together the plain Greek yogurt, tahini, and the remaining lemon juice until the sauce is smooth and creamy.

• 6

  Assemble the bowl by placing the warm, fluffy basmati rice at the base and topping it with the spiced chicken and the crisp cucumber-tomato salad.

• 7

  Finish the dish by drizzling the creamy yogurt-tahini sauce over the top before serving immediately.