NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.33 cup cooked basmati rice

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

2 tbsp plain non-fat Greek yogurt

0.5 tsp olive oil

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp ground turmeric

0.25 tsp ground cinnamon

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Slice the chicken breast into thin bite-sized strips.

• 2

  In a small bowl, whisk together the cumin, coriander, turmeric, cinnamon, garlic powder, sea salt, and black pepper.

• 3

  Toss the chicken strips with the spice blend until evenly coated.

• 4

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

• 5

  Add the chicken to the skillet and sauté for 6-8 minutes until golden brown and cooked through.

• 6

  While the chicken cooks, dice the cucumber and halve the cherry tomatoes, then toss them with the thinly sliced red onion and lemon juice.

• 7

  In a small ramekin, stir the Greek yogurt with a splash of water to reach a drizzling consistency.

• 8

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

• 9

  Top the rice with the sautéed chicken and the fresh cucumber-tomato salad.

• 10

  Finish the bowl by drizzling the yogurt sauce over the chicken and vegetables.