NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

1 tsp extra virgin olive oil

0.25 cup plain non-fat Greek yogurt

1 tsp tahini

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

1 tbsp lemon juice

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

PREPARATION

• 1

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

• 2

  Slice the chicken breast into thin strips and toss with the spice blend until evenly coated.

• 3

  Heat the olive oil in a skillet over medium-high heat and sauté the chicken until golden brown and cooked through, about 6-8 minutes.

• 4

  While the chicken cooks, whisk together the Greek yogurt, tahini, and half of the lemon juice in a small ramekin until smooth.

• 5

  Dice the cucumber, halve the cherry tomatoes, and finely mince the red onion, then toss them in a bowl with the remaining lemon juice.

• 6

  Assemble the bowl by placing the warm cooked basmati rice at the bottom, topped with the spiced chicken, the fresh vegetable salad, and a generous drizzle of the yogurt sauce.