NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked white rice

1 tsp extra virgin 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

0.5 cup cherry tomatoes

2 tbsp red onion

2 tbsp plain Greek yogurt

1 tsp lemon juice

1 tbsp fresh parsley

PREPARATION

• 1

  Slice the chicken breast into thin, bite-sized strips for even cooking and maximum spice coverage.

• 2

  In a small bowl, whisk together the olive oil, cumin, coriander, turmeric, garlic powder, salt, and pepper to create a fragrant marinade.

• 3

  Toss the chicken strips in the spice mixture until every piece is thoroughly coated.

• 4

  Heat a non-stick skillet over medium-high heat and sear the chicken for 5-7 minutes until golden brown and cooked through.

• 5

  While the chicken cooks, dice the cucumber, cherry tomatoes, and red onion into small, uniform pieces for the salad.

• 6

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

• 7

  Place the warm, cooked rice in the base of a bowl and top with the spiced chicken and the fresh vegetable salad.

• 8

  Drizzle the yogurt sauce over the top and garnish with freshly chopped parsley for a burst of color and flavor.