NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp 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 Smoked paprika

0.25 tsp Sea salt

0.13 tsp Black pepper

0.5 cup Basmati rice

0.5 cup Cucumber

0.5 cup Cherry tomatoes

1 tbsp Red onion

1 tbsp Lemon juice

2 tbsp Non-fat Greek yogurt

1 tbsp Fresh parsley

PREPARATION

• 1

  Slice the chicken breast into thin bite-sized strips and place them in a small bowl.

• 2

  In a small ramekin, whisk together the cumin, coriander, turmeric, garlic powder, smoked paprika, sea salt, and black pepper.

• 3

  Toss the chicken with the spice blend until every piece is evenly coated.

• 4

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

• 5

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

• 6

  In a small bowl, combine the diced vegetables with half of the lemon juice and a pinch of salt to create a fresh salad.

• 7

  In another small dish, whisk the Greek yogurt with the remaining lemon juice and a splash of water until it reaches a drizzling consistency.

• 8

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

• 9

  Top the rice with the spiced chicken and the cucumber-tomato salad.

• 10

  Drizzle the yogurt sauce over the top and garnish with freshly chopped parsley before serving.