NUTRITION

SERVINGS

INGREDIENTS

13 oz Chicken breast

1.25 cups Cooked basmati rice

0.5 cup Nonfat Greek yogurt

2 tbsp Extra virgin olive oil

2 tbsp Hummus

0.5 cup Cucumber

0.5 cup Cherry tomatoes

0.25 cup Red onion

1 tbsp Lemon juice

1 tsp Garlic powder

1 tsp Cumin

1 tsp Smoked paprika

0.5 tsp Turmeric

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Pre-heat oven to 400°F and line a baking sheet with parchment paper.

• 2

  In a large bowl, whisk together 1 tablespoon of olive oil, lemon juice, garlic powder, cumin, paprika, turmeric, salt, and pepper.

• 3

  Slice the chicken breast into thin strips and toss in the marinade until thoroughly coated.

• 4

  Spread the chicken on the baking sheet and roast for 18-20 minutes until golden and cooked through.

• 5

  While chicken cooks, dice the cucumber, tomatoes, and red onion, then toss them with the remaining 1 tablespoon of olive oil and a pinch of salt.

• 6

  Prepare the sauce by mixing the Greek yogurt with a splash of water or lemon juice until it reaches a drizzling consistency.

• 7

  Assemble the bowls by placing the cooked basmati rice at the base, topped with the roasted chicken, fresh salad, and a dollop of hummus.

• 8

  Drizzle the yogurt sauce over the top and garnish with freshly chopped parsley before serving or packing for lunch.