NUTRITION

SERVINGS

INGREDIENTS

4 oz Rotisserie chicken breast

0.5 cup Non-fat Greek yogurt

0.5 cup Cooked quinoa

0.5 cup English cucumber

1 tbsp Fresh lemon juice

1 tsp Extra virgin olive oil

1 clove Garlic

1 tbsp Fresh dill

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Remove the skin from the rotisserie chicken and shred 4 ounces of the breast meat into bite-sized pieces.

• 2

  In a small mixing bowl, whisk together the Greek yogurt, fresh lemon juice, minced garlic, and finely chopped fresh dill until the sauce is smooth.

• 3

  Season the yogurt sauce with a pinch of the sea salt and black pepper.

• 4

  Dice the English cucumber and toss it in a small bowl with the extra virgin olive oil, dried oregano, and the remaining sea salt.

• 5

  Warm the pre-cooked quinoa and place it in the center of a serving bowl.

• 6

  Arrange the shredded chicken and the seasoned cucumber mixture over the quinoa.

• 7

  Drizzle the creamy yogurt sauce generously over the chicken and serve immediately.