NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tsp olive oil

1 tbsp lemon juice

1 clove garlic

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

0.5 cup cooked brown rice

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

0.25 cup nonfat Greek yogurt

1 tbsp fresh parsley

PREPARATION

• 1

  Slice the chicken breast into bite-sized strips and place in a bowl.

• 2

  In a small ramekin, whisk together 1 tsp olive oil, half the lemon juice, minced garlic, cumin, paprika, turmeric, salt, and pepper.

• 3

  Pour the spice marinade over the chicken and toss to coat thoroughly; let sit for 10 minutes.

• 4

  Heat the remaining 1 tsp olive oil in a non-stick skillet over medium-high heat.

• 5

  Add the chicken to the skillet and cook for 6-8 minutes, turning occasionally until golden brown and cooked through.

• 6

  While the chicken cooks, dice the cucumber, halve the cherry tomatoes, and finely mince the red onion.

• 7

  In a small bowl, mix the Greek yogurt with the remaining lemon juice and chopped parsley to create the sauce.

• 8

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

• 9

  Drizzle the lemon-parsley yogurt sauce over the top and serve immediately.