NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked brown rice

1 tsp extra virgin olive oil

0.5 cup cucumber

0.5 cup tomato

2 tbsp red onion

2 tbsp plain Greek yogurt

1 tsp lemon juice

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  In a small bowl, whisk together the ground cumin, smoked paprika, ground turmeric, sea salt, black pepper, and garlic powder to create the shawarma spice blend.

• 2

  Slice the chicken breast into thin, bite-sized strips and toss them in the spice blend until every piece is thoroughly and evenly coated.

• 3

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

• 4

  Add the seasoned chicken strips to the skillet and sauté for 6 to 8 minutes, turning occasionally, until the chicken is golden brown on the outside and cooked through.

• 5

  While the chicken is searing, dice the cucumber and tomato into small cubes and finely mince the red onion.

• 6

  In a small ramekin or bowl, stir together the plain Greek yogurt and lemon juice until the sauce is smooth and pourable.

• 7

  Place the warm cooked brown rice into the bottom of a serving bowl.

• 8

  Arrange the cooked chicken strips, diced cucumber, tomato, and red onion over the rice base.

• 9

  Drizzle the creamy lemon-yogurt sauce over the entire bowl and serve immediately while the chicken is still hot.