NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

1 tsp olive oil

0.25 cup Greek yogurt

1 tsp tahini

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

1 tbsp lemon juice

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp ground turmeric

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and place them in a bowl.

• 2

  Toss the chicken with the ground cumin, coriander, turmeric, garlic powder, sea salt, and black pepper until evenly coated.

• 3

  Heat the olive oil in a non-stick skillet over medium-high heat and add the seasoned chicken.

• 4

  Sauté the chicken for 6-8 minutes, turning occasionally, until golden brown and cooked through.

• 5

  While the chicken is cooking, finely dice the cucumber and red onion, and halve the cherry tomatoes.

• 6

  In a small bowl, combine the diced vegetables with half of the lemon juice and a pinch of salt to create a fresh salad.

• 7

  In another small bowl, whisk together the Greek yogurt, tahini, and the remaining lemon juice until the sauce is smooth and creamy.

• 8

  Place the warm cooked basmati rice in the bottom of a bowl and top with the seared chicken and the cucumber-tomato salad.

• 9

  Drizzle the yogurt-tahini sauce over the entire bowl and serve immediately.