NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Basmati rice

1 tsp Olive oil

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

0.5 cup Cucumber

0.25 cup Cherry tomatoes

1 tbsp Red onion

0.25 cup Nonfat Greek yogurt

1 tsp Tahini

1 tbsp Lemon juice

PREPARATION

• 1

  Slice the chicken breast into bite-sized pieces and place them in a small mixing bowl.

• 2

  Toss the chicken with the cumin, coriander, turmeric, garlic powder, sea salt, black pepper, and half of the lemon juice until evenly coated.

• 3

  Heat the olive oil in a skillet over medium-high heat.

• 4

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

• 5

  While the chicken cooks, whisk together the nonfat Greek yogurt, tahini, and the remaining lemon juice in a small bowl until the sauce is smooth.

• 6

  Dice the cucumber and red onion, and halve the cherry tomatoes, then combine them in a separate bowl to create a quick salad.

• 7

  Place the warm, cooked basmati rice into a serving bowl and top it with the pan-seared chicken and the fresh vegetable salad.

• 8

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