NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

0.5 tbsp olive oil

1 tbsp lemon juice

1 clove garlic

0.5 tsp ground cumin

0.25 tsp ground coriander

0.25 tsp turmeric

0.25 tsp smoked paprika

0.25 tsp sea salt

0.13 tsp black pepper

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

1 tbsp fresh parsley

2 tbsp Greek yogurt

PREPARATION

• 1

  Cook the basmati rice according to package instructions and set aside 0.5 cup for the bowl.

• 2

  Slice the chicken breast into thin strips and place in a bowl.

• 3

  Add the olive oil, lemon juice, minced garlic, cumin, coriander, turmeric, paprika, salt, and pepper to the chicken and toss to coat thoroughly.

• 4

  Heat a non-stick skillet over medium-high heat and sauté the chicken strips for 6-8 minutes until golden brown and cooked through.

• 5

  While the chicken cooks, dice the cucumber, halve the cherry tomatoes, and finely chop the red onion and parsley.

• 6

  In a small ramekin, thin the Greek yogurt with a teaspoon of water or lemon juice to create a drizzle consistency.

• 7

  Assemble the bowl by placing the cooked rice at the base, topping with the spiced chicken and the fresh vegetable salad.

• 8

  Drizzle the yogurt sauce over the top and garnish with fresh parsley.