NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

0.5 tbsp extra virgin olive oil

1 tsp ground cumin

0.5 tsp ground coriander

0.5 tsp smoked paprika

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup cucumber

0.25 cup cherry tomatoes

2 tbsp red onion

2 tbsp nonfat plain Greek yogurt

1 tsp lemon juice

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Toss the chicken strips with the extra virgin olive oil, ground cumin, coriander, smoked paprika, turmeric, sea salt, and black pepper until evenly coated.

• 3

  Heat a large non-stick skillet over medium-high heat and sauté the chicken for 6 to 8 minutes until golden brown and cooked through.

• 4

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

• 5

  In a small bowl, whisk together the nonfat plain Greek yogurt and lemon juice until the consistency is smooth and pourable.

• 6

  Assemble the bowl by placing the warm cooked brown rice at the base and topping it with the spiced chicken and the fresh vegetable mixture.

• 7

  Drizzle the lemon-yogurt sauce over the entire bowl and garnish with chopped fresh parsley before serving.