NUTRITION

SERVINGS

INGREDIENTS

5 oz Halal chicken breast

0.25 cup Basmati rice

0.5 tbsp Olive oil

0.25 tsp Turmeric

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Non-fat Greek yogurt

1 tsp Lemon juice

0.5 tsp Dried oregano

0.5 cup Cucumber

0.5 cup Tomato

PREPARATION

• 1

  Rinse the basmati rice under cold water until clear, then simmer with 0.5 cups of water in a small pot until tender and fluffy.

• 2

  Slice the halal chicken breast into bite-sized pieces and toss in a bowl with turmeric, cumin, garlic powder, sea salt, and black pepper.

• 3

  Heat the olive oil in a non-stick skillet over medium-high heat and cook the chicken until golden brown and fully cooked through.

• 4

  In a small bowl, whisk together the Greek yogurt, lemon juice, and dried oregano to create a smooth white sauce.

• 5

  Dice the cucumber and tomato into small pieces for a fresh side salad.

• 6

  Plate the rice and top with the spiced chicken, then serve with the diced vegetables and a generous drizzle of the yogurt sauce.