NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

1 tbsp extra virgin olive oil

0.25 cup plain Greek yogurt

1 tsp lemon juice

0.25 tsp garlic powder

0.25 tsp ground cumin

0.25 tsp ground coriander

0.25 tsp ground turmeric

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

PREPARATION

• 1

  In a small bowl, whisk together the cumin, coriander, turmeric, paprika, half of the sea salt, and half of the black pepper.

• 2

  Slice the chicken breast into thin bite-sized strips and toss thoroughly with the spice blend and half of the olive oil.

• 3

  Heat the remaining 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, lemon juice, garlic powder, and the remaining salt and pepper in a small dish to create the garlic sauce.

• 5

  Prepare the fresh salad by combining the diced cucumber, halved cherry tomatoes, and finely minced red onion in a separate bowl.

• 6

  To assemble, place the warm cooked basmati rice in the base of a bowl and top with the sautéed chicken and the fresh vegetable salad.

• 7

  Drizzle the creamy garlic yogurt sauce over the entire bowl and serve immediately.