NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken breast

0.5 cup Cooked basmati rice

1 tsp Extra virgin olive oil

0.25 cup Plain non-fat Greek yogurt

1 tbsp Tahini

0.5 cup Diced cucumber

0.5 cup Halved cherry tomatoes

1 tbsp Minced red onion

1 tsp Lemon juice

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

PREPARATION

• 1

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

• 2

  Add the ground cumin, coriander, turmeric, garlic powder, sea salt, and black pepper to the chicken, tossing thoroughly until every piece is evenly coated.

• 3

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

• 4

  Add the spiced chicken to the pan and sauté for 6-8 minutes, stirring occasionally, until the edges are golden brown and the chicken is cooked through.

• 5

  While the chicken cooks, prepare the sauce by whisking together the Greek yogurt, tahini, and lemon juice in a small bowl until creamy and smooth.

• 6

  In another small bowl, toss the diced cucumber, cherry tomatoes, and minced red onion together to create a fresh salad garnish.

• 7

  To assemble, place the warm cooked basmati rice in the bottom of a bowl, top with the sautéed chicken and the fresh vegetable mixture.

• 8

  Finish the dish by drizzling the lemon-tahini sauce over the top and serve immediately.