NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp turmeric

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cooked brown rice

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

2 tbsp nonfat Greek yogurt

1 tsp tahini

1 tbsp fresh parsley

PREPARATION

• 1

  In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, coriander, turmeric, paprika, salt, and pepper.

• 2

  Add the chicken breast strips to the marinade and toss to coat thoroughly; let sit for at least 15 minutes to absorb the flavors.

• 3

  Heat a cast-iron skillet over medium-high heat and sear the chicken for 5-6 minutes per side until cooked through and slightly charred.

• 4

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

• 5

  In a small ramekin, stir together the Greek yogurt and tahini until smooth, adding a splash of water if needed to reach a drizzling consistency.

• 6

  Assemble the bowl by placing the warm brown rice at the base, followed by the spiced chicken and the fresh vegetable salad.

• 7

  Finish the dish by drizzling the creamy tahini-yogurt sauce over the top and garnishing with fresh parsley.