NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Basmati rice

1 tbsp Extra virgin olive oil

2 tbsp Plain Greek yogurt

0.25 cup Cucumber

0.25 cup Cherry tomatoes

1 tbsp Red onion

1 tsp 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

  Slice the chicken breast into thin, bite-sized strips.

• 2

  In a medium bowl, whisk together 0.5 tablespoons of olive oil, cumin, coriander, turmeric, garlic powder, sea salt, and black pepper.

• 3

  Add the chicken to the bowl and toss thoroughly to ensure every piece is coated in the spice marinade.

• 4

  Heat the remaining 0.5 tablespoons of olive oil in a large skillet over medium-high heat.

• 5

  Add the chicken to the skillet and sear for 6 to 8 minutes, turning occasionally, until the edges are golden-brown and the meat is cooked through.

• 6

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

• 7

  In a small ramekin, stir together the Greek yogurt and lemon juice until smooth to create the sauce.

• 8

  Place the warm, cooked basmati rice in a bowl and top with the seared chicken and the fresh vegetable salad.

• 9

  Drizzle the lemon-yogurt sauce over the top and serve immediately.