NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp ground turmeric

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

0.5 cup cooked basmati rice

0.25 cup diced cucumber

0.25 cup diced tomato

1 tbsp minced red onion

2 tbsp plain Greek yogurt

1 tsp fresh lemon juice

1 tsp chopped fresh parsley

PREPARATION

• 1

  Slice the chicken breast into thin strips and toss in a bowl with the cumin, smoked paprika, turmeric, garlic powder, sea salt, and black pepper until evenly coated.

• 2

  Heat the extra virgin olive oil in a non-stick skillet over medium-high heat.

• 3

  Add the seasoned chicken to the skillet and sauté until golden brown and cooked through, approximately 6 to 8 minutes.

• 4

  While the chicken cooks, whisk together the plain Greek yogurt and lemon juice in a small ramekin to create the sauce.

• 5

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

• 6

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

• 7

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