NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup basmati rice

1 tsp extra virgin olive oil

0.25 tsp ground cumin

0.25 tsp ground coriander

0.25 tsp ground turmeric

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup cucumber

0.25 cup tomato

1 tbsp lemon juice

2 tbsp Greek yogurt

1 tsp tahini

PREPARATION

• 1

  Slice the chicken breast into thin, even strips to ensure quick and even cooking.

• 2

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

• 3

  Toss the chicken strips with the spice blend until every piece is thoroughly coated.

• 4

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

• 5

  While the chicken is cooking, dice the cucumber and tomato into small bite-sized pieces for the salad.

• 6

  In a small ramekin, stir together the Greek yogurt, tahini, and lemon juice until the sauce is smooth and pourable.

• 7

  Place the warm, cooked basmati rice in a serving bowl and top with the spiced chicken and fresh vegetable salad.

• 8

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