NUTRITION

SERVINGS

INGREDIENTS

8 oz chicken breast

0.5 cup jasmine rice

1 cup water

1 tbsp olive oil

0.25 cup greek yogurt

1 tsp lemon juice

0.5 tsp garlic powder

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup cucumber

0.25 cup tomato

1 tbsp red onion

1 tsp fresh parsley

PREPARATION

• 1

  In a small bowl, whisk together the garlic powder, cumin, smoked paprika, turmeric, sea salt, and black pepper.

• 2

  Toss the sliced chicken breast in the spice mixture until every piece is thoroughly coated.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown on all sides.

• 4

  Remove the chicken from the skillet and set aside, then add the dry jasmine rice and water to the same pan.

• 5

  Bring the liquid to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the rice is tender.

• 6

  While the rice cooks, stir together the Greek yogurt and lemon juice in a small ramekin to create the sauce.

• 7

  Return the chicken to the skillet for the last 2 minutes of cooking to ensure it is heated through.

• 8

  Serve the chicken and rice in a bowl topped with diced cucumber, tomato, red onion, parsley, and the tangy yogurt drizzle.