NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice

0.25 cup Non-fat Greek yogurt

0.5 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 tsp Ground cumin

0.25 tsp Ground coriander

0.25 tsp Ground turmeric

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.13 tsp Black pepper

0.5 cup English cucumber

0.5 cup Cherry tomatoes

2 tbsp Red onion

1 tbsp Fresh parsley

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and place them in a medium mixing bowl.

• 2

  Add the ground cumin, coriander, turmeric, garlic powder, sea salt, and black pepper to the chicken and toss until every piece is evenly coated.

• 3

  Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.

• 4

  Add the seasoned chicken to the skillet and sauté for 6 to 8 minutes, or until the chicken is golden brown and cooked through.

• 5

  While the chicken cooks, dice the English cucumber, cherry tomatoes, and red onion into small pieces.

• 6

  In a small bowl, combine the diced vegetables with fresh lemon juice and chopped parsley to create a quick salad.

• 7

  Place the warm cooked brown rice in a serving bowl and top it with the sautéed chicken and the vegetable salad.

• 8

  Finish the bowl by spooning the non-fat Greek yogurt over the top before serving.