NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup basmati rice

0.5 tbsp extra virgin olive oil

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp turmeric

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cucumber

0.5 cup tomato

2 tbsp nonfat Greek yogurt

1 tsp tahini

1 tsp lemon juice

1 tbsp fresh parsley

PREPARATION

• 1

  Slice the chicken breast into thin, bite-sized strips and place them in a small mixing bowl.

• 2

  Toss the chicken with the ground cumin, coriander, turmeric, garlic powder, sea salt, and black pepper until evenly coated.

• 3

  Heat the extra virgin olive oil in a non-stick skillet over medium-high heat.

• 4

  Add the chicken to the skillet and sauté for 6-8 minutes, stirring occasionally, until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 5

  While the chicken cooks, whisk together the Greek yogurt, tahini, and lemon juice in a small ramekin to create the dressing.

• 6

  Finely dice the cucumber and tomato, then toss them together in a small bowl with the chopped fresh parsley.

• 7

  Place the warm cooked basmati rice in the bottom of a serving bowl.

• 8

  Top the rice with the spiced chicken and the fresh cucumber-tomato salad.

• 9

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