NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

1 tbsp extra virgin olive oil

0.25 cup plain non-fat Greek yogurt

0.5 cup diced cucumber

0.5 cup halved cherry tomatoes

1 tbsp fresh lemon juice

1 tsp ground cumin

0.5 tsp smoked paprika

0.5 tsp ground turmeric

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp chopped fresh parsley

PREPARATION

• 1

  In a small bowl, whisk together the olive oil, cumin, paprika, turmeric, garlic powder, salt, and 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 thoroughly 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 searing, combine the diced cucumber, cherry tomatoes, and lemon juice in a separate bowl to make a quick salad.

• 5

  In a small ramekin, stir the Greek yogurt with a teaspoon of water or lemon juice until it reaches a smooth, drizzling consistency.

• 6

  Assemble the bowl by placing the warm cooked rice at the base, then top with the spiced chicken and the fresh vegetable salad.

• 7

  Finish the dish by drizzling the yogurt sauce over the top and garnishing with fresh parsley for a burst of color.