NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp smoked paprika

0.13 tsp ground turmeric

1 pinch ground cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

2 tbsp nonfat Greek yogurt

1 tsp tahini

1 tbsp fresh parsley

PREPARATION

• 1

  Slice the chicken breast into thin strips and toss in a bowl with olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper.

• 2

  Heat a non-stick skillet over medium-high heat and cook the chicken for 6 to 8 minutes until golden brown and fully cooked.

• 3

  While the chicken cooks, dice the cucumber and red onion, halve the cherry tomatoes, and toss them together in a small bowl.

• 4

  In a separate small ramekin, whisk the Greek yogurt and tahini together with a teaspoon of water until the sauce is smooth and pourable.

• 5

  Place the warm brown rice in the base of a bowl, top with the spiced chicken and the fresh vegetable salad.

• 6

  Drizzle the tahini-yogurt sauce over the top and garnish with freshly chopped parsley before serving.