NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

0.25 cup plain Greek yogurt

0.5 cup cucumber

0.5 cup tomato

1 tsp olive oil

1 tsp lemon juice

0.25 tsp ground cumin

0.25 tsp ground coriander

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  While the chicken cooks, whisk together the plain Greek yogurt and lemon juice in a small bowl until the sauce is smooth and creamy.

• 6

  Dice the cucumber and tomato, then toss them in a small bowl with the chopped fresh parsley.

• 7

  Assemble the bowl by placing the warm cooked basmati rice at the base.

• 8

  Top the rice with the sautéed chicken strips and the fresh cucumber-tomato salad.

• 9

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