NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 clove Garlic clove

0.5 tsp Ground cumin

0.25 tsp Ground coriander

0.25 tsp Smoked paprika

0.13 tsp Ground turmeric

0.25 tsp Sea salt

0.13 tsp Black pepper

0.5 cup Cooked basmati rice

0.5 cup Diced cucumber

0.5 cup Halved cherry tomatoes

2 tbsp Minced red onion

0.25 cup Plain Greek yogurt

0.25 tsp Dried oregano

PREPARATION

• 1

  In a medium bowl, whisk together the lemon juice, half of the olive oil, minced garlic, cumin, coriander, paprika, turmeric, salt, and pepper.

• 2

  Slice the chicken breast into bite-sized strips, toss them in the spice marinade, and let them rest for at least 10 minutes.

• 3

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

• 4

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

• 5

  While the chicken cooks, combine the diced cucumber, cherry tomatoes, and red onion in a small bowl to create a fresh relish.

• 6

  In a separate small dish, stir the Greek yogurt and dried oregano together, adding a teaspoon of water if needed to reach a drizzling consistency.

• 7

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

• 8

  Drizzle the oregano-yogurt sauce over the top and serve immediately.