NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.25 cup cooked brown rice

0.5 tsp extra virgin olive oil

0.25 cup plain non-fat Greek yogurt

0.5 cup cucumber

0.5 cup cherry tomatoes

1 tbsp fresh lemon juice

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp smoked paprika

0.25 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  In a small bowl, whisk together 0.5 tsp ground cumin, 0.5 tsp ground coriander, 0.25 tsp smoked paprika, 0.25 tsp turmeric, 0.25 tsp sea salt, 0.25 tsp black pepper, 1 tsp extra virgin olive oil, and 1 minced garlic clove to create the marinade.

• 2

  Coat 5.5 oz chicken breast thoroughly in the spice mixture and let it marinate for 15 minutes at room temperature.

• 3

  Heat a non-stick skillet over medium-high heat and sear the chicken for 5-6 minutes per side until the exterior is golden and the center is cooked through.

• 4

  While the chicken is cooking, dice 0.5 cup cucumber and 0.5 cup cherry tomatoes into small, uniform pieces.

• 5

  Remove the chicken from the pan, let it rest for 3 minutes, and then slice it into thin strips.

• 6

  Assemble the bowl by placing 0.5 cup cooked brown rice at the bottom and topping it with the sliced chicken, diced cucumber, and cherry tomatoes.

• 7

  In a small ramekin, stir together 0.25 cup plain non-fat Greek yogurt and 1 tbsp fresh lemon juice, then drizzle the sauce over the bowl before serving.