NUTRITION

SERVINGS

INGREDIENTS

4 oz boneless skinless chicken breast

0.5 cup cooked brown rice

0.25 cup nonfat Greek yogurt

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

1 tbsp lemon juice

1 tsp olive oil

0.5 tsp cumin

0.5 tsp coriander

0.25 tsp turmeric

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  In a small bowl, whisk together the olive oil, cumin, coriander, turmeric, garlic powder, sea salt, and black pepper.

• 2

  Rub the spice mixture evenly over the chicken breast to coat all sides.

• 3

  Heat a non-stick skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side until golden brown and cooked through.

• 4

  While the chicken cooks, dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion, then combine them in a small bowl.

• 5

  In another small bowl, mix the nonfat Greek yogurt with the lemon juice until smooth.

• 6

  Remove the chicken from the pan, let it rest for 2 minutes, and then slice it into thin strips.

• 7

  Assemble the bowl by placing the warm cooked brown rice at the base, then topping with the sliced chicken and the fresh vegetable salad.

• 8

  Drizzle the lemon-yogurt sauce over the top and garnish with chopped fresh parsley before serving.