NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 tsp extra virgin olive oil

1 tbsp fresh 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 cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

2 tbsp plain Greek yogurt

0.25 tsp dried oregano

PREPARATION

• 1

  In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, smoked paprika, turmeric, sea salt, and black pepper.

• 2

  Slice the chicken breast into thin strips and toss them in the marinade until thoroughly coated.

• 3

  Heat a large non-stick skillet over medium-high heat and add the chicken, cooking for 6-8 minutes until the edges are golden brown and the meat is cooked through.

• 4

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

• 5

  In a small ramekin, stir the dried oregano into the Greek yogurt, adding a teaspoon of water if needed to reach a drizzling consistency.

• 6

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

• 7

  Finish the dish by drizzling the oregano-yogurt sauce over the top before serving.