NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast, cubed

0.5 cup Cooked basmati rice

1 tsp Olive oil

0.25 cup Non-fat Greek yogurt

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

0.5 cup Diced cucumber

0.5 cup Halved cherry tomatoes

2 tbsp Diced red onion

1 tbsp Lemon juice

1 tsp Chopped fresh parsley

PREPARATION

• 1

  In a small bowl, whisk together the cumin, coriander, turmeric, garlic powder, salt, and pepper until well combined.

• 2

  Toss the cubed chicken breast with half of the spice blend and half of the lemon juice, ensuring each piece is evenly coated.

• 3

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

• 4

  In a separate small bowl, mix the Greek yogurt with the remaining spice blend and the rest of the lemon juice to create a creamy sauce.

• 5

  Combine the diced cucumber, cherry tomatoes, and red onion in a bowl to create a fresh, vibrant salad.

• 6

  Assemble the bowl by placing the warm cooked basmati rice at the base, topped with the seared chicken and the fresh vegetable salad.

• 7

  Garnish with chopped fresh parsley and a generous dollop of the seasoned yogurt sauce for a bright finish.