NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

0.25 cup plain Greek yogurt

1 tsp olive oil

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cooked basmati rice

0.5 cup sweet corn kernels

0.25 cup red bell pepper

1 tbsp fresh cilantro

1 tbsp lime juice

PREPARATION

• 1

  In a medium bowl, whisk together the Greek yogurt, cumin, smoked paprika, sea salt, and black pepper until smooth.

• 2

  Add the chicken thighs to the yogurt mixture, ensuring each piece is thoroughly coated, and let marinate for at least 20 minutes.

• 3

  Heat the olive oil in a large skillet over medium-high heat.

• 4

  Place the chicken in the skillet and cook for 5 to 7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 5

  While the chicken cooks, prepare the salad by combining the corn, diced red bell pepper, chopped cilantro, and lime juice in a small bowl.

• 6

  Fluff the warm basmati rice and plate it alongside the seared chicken thighs and the fresh corn salad.