NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp olive oil

1 tbsp lemon juice

2 cloves garlic

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp ground turmeric

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.75 cup cooked basmati rice

0.5 cup English cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

0.5 cup plain Greek yogurt

0.25 tsp dried dill

0.25 tsp monk fruit sweetener

PREPARATION

• 1

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

• 2

  Slice the chicken breast into strips, toss in the marinade, and let sit for 10 minutes for the flavors to meld.

• 3

  Heat a grill pan or cast-iron skillet over medium-high heat and cook the chicken for 4-5 minutes per side until charred and cooked through.

• 4

  In a small bowl, combine the Greek yogurt, dried dill, monk fruit sweetener, and the remaining lemon juice to create a tangy sauce.

• 5

  Dice the cucumber, halve the cherry tomatoes, and finely mince the red onion, then toss them together in a small bowl.

• 6

  Assemble the bowl by placing the cooked basmati rice at the base, topping with the grilled chicken, the fresh cucumber salad, and a generous dollop of the yogurt sauce.