NUTRITION

SERVINGS

INGREDIENTS

5 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 quinoa

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 of the lemon juice, minced garlic, cumin, coriander, turmeric, paprika, salt, and pepper.

• 2

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

• 3

  Heat a cast-iron skillet over medium-high heat and sauté the chicken for 5-6 minutes until golden brown and fully cooked through.

• 4

  In a small bowl, whisk the Greek yogurt with the dried dill, monk fruit sweetener, and the remaining lemon juice until smooth.

• 5

  Dice the cucumber, halve the cherry tomatoes, and finely slice the red onion, then combine them in a bowl for the salad.

• 6

  Assemble the bowl by layering the cooked quinoa at the bottom, followed by the spiced chicken, fresh salad, and a generous dollop of the yogurt sauce.