NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

0.5 cup cooked basmati rice

1 tsp extra virgin olive oil

2 tbsp plain nonfat Greek yogurt

0.5 cup cucumber

0.25 cup tomatoes

1 tbsp lemon juice

0.5 tsp ground cumin

0.5 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 cumin, coriander, turmeric, garlic powder, sea salt, and black pepper.

• 2

  Slice the chicken breast into bite-sized pieces and toss with the spice blend until every piece is evenly coated.

• 3

  Heat the extra virgin olive oil in a skillet over medium-high heat and sauté the chicken until golden brown and cooked through.

• 4

  While the chicken is cooking, finely dice the cucumber and tomatoes and toss them with half of the lemon juice.

• 5

  In a separate small ramekin, stir the Greek yogurt with the remaining lemon juice to create a smooth, pourable sauce.

• 6

  Assemble the bowl by placing the warm cooked basmati rice at the bottom and topping it with the spiced chicken.

• 7

  Add the fresh cucumber and tomato salad to the side and finish by drizzling the tangy yogurt sauce over the entire bowl.