NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

1 tsp olive oil

0.25 cup plain Greek yogurt

0.5 cup diced cucumber

0.5 cup halved cherry tomatoes

2 tbsp minced red onion

1 tbsp lemon juice

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp turmeric

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the cumin, coriander, turmeric, garlic powder, paprika, sea salt, and black pepper to create the shawarma spice blend.

• 2

  Slice the chicken breast into thin, bite-sized strips and toss thoroughly with the spice blend until each piece is evenly coated.

• 3

  Heat the olive oil in a non-stick skillet over medium-high heat and sauté the chicken for 6-8 minutes, turning occasionally, until golden brown and cooked through.

• 4

  While the chicken is cooking, prepare the sauce by mixing the Greek yogurt with half of the lemon juice in a small ramekin until smooth.

• 5

  In a separate bowl, combine the diced cucumber, cherry tomatoes, and minced red onion with the remaining lemon juice for a quick relish.

• 6

  Assemble the bowl by placing the warm cooked basmati rice at the base, then top with the spiced chicken and the fresh vegetable relish.

• 7

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