NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

1 tbsp extra virgin olive oil

2 tbsp plain Greek yogurt

1 tsp lemon juice

0.25 tsp garlic powder

0.25 tsp ground cumin

0.25 tsp smoked paprika

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup diced cucumber

0.25 cup diced tomato

2 tbsp diced red onion

1 tsp chopped fresh parsley

PREPARATION

• 1

  Slice the chicken breast into thin, bite-sized strips and place them in a medium mixing bowl.

• 2

  Whisk together 0.5 tablespoon of olive oil, garlic powder, cumin, smoked paprika, turmeric, sea salt, and black pepper in a small ramekin.

• 3

  Pour the spice mixture over the chicken and toss thoroughly until every piece is evenly coated.

• 4

  Heat the remaining 0.5 tablespoon of olive oil in a non-stick skillet over medium-high heat.

• 5

  Add the chicken to the skillet and sear for 6 to 8 minutes, turning occasionally, until the edges are golden brown and the meat is cooked through.

• 6

  While the chicken cooks, prepare the sauce by stirring together the Greek yogurt and lemon juice in a small bowl until smooth.

• 7

  In a separate bowl, toss the diced cucumber, tomato, and red onion together to create a fresh salad garnish.

• 8

  Assemble the bowl by placing the warm basmati rice at the base, then topping it with the spiced chicken and the vegetable salad.

• 9

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