NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 cup Cooked basmati rice

1 tsp Extra virgin olive oil

0.5 tsp Ground cumin

0.5 tsp Ground coriander

0.25 tsp Ground turmeric

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Diced cucumber

0.5 cup Halved cherry tomatoes

2 tbsp Finely diced red onion

2 tbsp Plain Greek yogurt

1 tsp Tahini

1 tsp Fresh lemon juice

PREPARATION

• 1

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

• 2

  Toss the chicken with the cumin, coriander, turmeric, garlic powder, sea salt, and black pepper until evenly coated.

• 3

  Heat the olive oil in a non-stick skillet over medium-high heat and add the seasoned chicken.

• 4

  Sauté the chicken for 6 to 8 minutes, stirring occasionally, until it is golden brown and cooked through.

• 5

  While the chicken is cooking, combine the diced cucumber, cherry tomatoes, and red onion in a small bowl to create the salad.

• 6

  In a separate small ramekin, whisk together the Greek yogurt, tahini, and lemon juice until the sauce is smooth and creamy.

• 7

  To assemble, place the warm cooked rice in the bottom of a bowl and top with the sautéed chicken and the fresh vegetable salad.

• 8

  Finish by drizzling the lemon-tahini sauce over the entire bowl and serve immediately.