NUTRITION

SERVINGS

INGREDIENTS

14.5 oz chicken breast

1.5 cups cooked jasmine rice

1.5 tbsp olive oil

2 cups broccoli florets

1 cup red bell pepper

0.5 whole avocado

0.5 cup nonfat Greek yogurt

2 tbsp lemon juice

1 tbsp apple cider vinegar

1 tbsp honey

1 tsp garlic powder

0.5 tsp sea salt

0.5 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Slice the chicken breast into bite-sized pieces and season evenly with garlic powder, sea salt, and black pepper.

• 2

  Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.

• 3

  Remove the chicken from the skillet and set aside; add the remaining 0.5 tablespoon of oil to the same pan.

• 4

  Sauté the broccoli florets and sliced red bell pepper in the skillet for 5-6 minutes until they are tender-crisp and slightly charred.

• 5

  In a small mixing bowl, whisk together the nonfat Greek yogurt, lemon juice, apple cider vinegar, and honey until smooth to create the tangy dressing.

• 6

  Assemble the bowls by layering the cooked jasmine rice at the bottom, followed by the seared chicken, sautéed vegetables, and sliced avocado.

• 7

  Drizzle the tangy yogurt sauce generously over the top and garnish with chopped fresh parsley before serving.