NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup brown rice

0.5 tbsp olive oil

0.5 tsp cumin

0.5 tsp paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup English cucumber

0.25 cup cherry tomatoes

2 tbsp red onion

2 tbsp plain Greek yogurt

1 tbsp lemon juice

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

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

• 3

  Add the olive oil, cumin, paprika, garlic powder, sea salt, and black pepper to the chicken, tossing until every piece is well-coated.

• 4

  Spread the seasoned chicken in a single layer on the prepared baking sheet and roast for 15-18 minutes until golden brown and cooked through.

• 5

  While the chicken is roasting, prepare the brown rice according to the package instructions until it is light and fluffy.

• 6

  Finely dice the English cucumber, cherry tomatoes, and red onion to create a fresh vegetable medley.

• 7

  In a small bowl, whisk together the plain Greek yogurt and lemon juice until smooth to create the cooling sauce.

• 8

  To assemble, portion the cooked brown rice into a bowl and top with the roasted chicken and diced vegetables.

• 9

  Finish the bowl by drizzling the yogurt sauce over the top and garnishing with freshly chopped parsley.