NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 cup cooked basmati rice

0.25 cup plain Greek yogurt

1 tbsp fresh lemon juice

1 clove garlic

0.5 tsp ground cumin

0.5 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 diced cucumber

0.25 cup halved cherry tomatoes

2 tbsp diced red onion

PREPARATION

• 1

  In a small bowl, whisk together 0.5 tbsp olive oil, lemon juice, minced garlic, cumin, coriander, turmeric, paprika, salt, and pepper.

• 2

  Toss the chicken breast in the marinade and let sit for 10 minutes to absorb the flavors.

• 3

  Heat the remaining 0.5 tbsp olive oil in a skillet over medium-high heat.

• 4

  Cook the chicken for 5-6 minutes per side until golden brown and cooked through.

• 5

  While chicken cooks, combine cucumber, tomatoes, and red onion in a small bowl for the salad.

• 6

  In another small bowl, stir the Greek yogurt with a pinch of salt and a splash of water for a drizzling consistency.

• 7

  Slice the cooked chicken into thin strips.

• 8

  Assemble the bowl by placing rice at the base, topped with sliced chicken, the fresh vegetable salad, and a drizzle of the creamy yogurt sauce.