NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp olive oil

1 tbsp lemon juice

1 clove garlic

0.5 tsp ground cumin

0.25 tsp ground coriander

0.25 tsp ground turmeric

0.13 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cooked basmati rice

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

3 tbsp plain Greek yogurt

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, coriander, turmeric, cinnamon, sea salt, and black pepper.

• 3

  Add the chicken strips to the marinade, tossing well to coat, and let sit for at least 10 minutes.

• 4

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

• 5

  While the chicken cooks, dice the cucumber, halve the cherry tomatoes, and finely slice the red onion.

• 6

  In a small ramekin, stir the dried oregano into the plain Greek yogurt to create the sauce.

• 7

  Place the warm cooked basmati rice in the bottom of a bowl.

• 8

  Top the rice with the spiced chicken, cucumber, tomatoes, and red onion.

• 9

  Finish the bowl with a generous dollop or drizzle of the oregano-yogurt sauce.