NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice

0.5 tbsp Extra virgin olive oil

0.25 tsp Ground cumin

0.25 tsp Ground coriander

0.25 tsp Smoked paprika

0.25 tsp Turmeric

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Cucumber

0.5 cup Cherry tomatoes

2 tbsp Red onion

0.25 cup Plain Greek yogurt

1 tsp Lemon juice

0.25 tsp Dried dill

PREPARATION

• 1

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

• 2

  Add the cumin, coriander, smoked paprika, turmeric, garlic powder, sea salt, and black pepper to the chicken, tossing thoroughly to ensure every piece is evenly coated in spices.

• 3

  Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat. Once shimmering, add the seasoned chicken strips in a single layer.

• 4

  Sauté the chicken for 6-8 minutes, turning occasionally, until the exterior is golden-brown and the internal temperature reaches 165°F.

• 5

  While the chicken cooks, dice the cucumber, halve the cherry tomatoes, and finely mince the red onion. Combine them in a small bowl for the fresh salad component.

• 6

  In another small bowl, whisk together the plain Greek yogurt, lemon juice, and dried dill to create the creamy sauce.

• 7

  Assemble the bowl by placing the warm cooked brown rice at the bottom, then topping it with the spiced chicken and the vegetable salad.

• 8

  Finish the dish by drizzling the yogurt sauce over the top and serve immediately.