NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked basmati rice

1 tsp Extra virgin olive oil

0.25 cup Diced cucumber

0.25 cup Diced tomato

1 tbsp Minced red onion

2 tbsp Non-fat Greek yogurt

1 tsp Tahini

1 tbsp Fresh lemon juice

0.25 tsp Ground cumin

0.25 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 olive oil, half of the lemon juice, cumin, coriander, turmeric, garlic powder, salt, and pepper to create the marinade.

• 2

  Slice the chicken breast into thin bite-sized strips and toss in the spice marinade until every piece is thoroughly coated.

• 3

  Heat a non-stick skillet over medium-high heat and sauté the chicken for 6-8 minutes until the exterior is golden brown and the center is cooked through.

• 4

  While the chicken is cooking, combine the diced cucumber, tomato, and red onion in a separate bowl with the remaining lemon juice.

• 5

  Whisk the Greek yogurt and tahini together in a small ramekin, adding a teaspoon of water if needed to reach a drizzling consistency.

• 6

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

• 7

  Finish the dish by drizzling the creamy tahini sauce over the top and serve immediately.