NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

1 tsp olive oil

0.25 cup nonfat Greek yogurt

1 tsp tahini

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

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

1 tsp lemon juice

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  While the chicken is cooking, finely dice the cucumber, halve the cherry tomatoes, and mince the red onion; combine them in a bowl for the salad.

• 5

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

• 6

  Assemble the bowl by placing the warm basmati rice at the bottom and topping it with the spiced chicken and the fresh vegetable salad.

• 7

  Finish the dish by drizzling the creamy tahini-yogurt sauce over the chicken and vegetables.