NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 tsp Extra virgin olive oil

0.33 cup Cooked basmati rice

0.25 tsp Ground cumin

0.25 tsp Ground coriander

0.25 tsp Garlic powder

0.13 tsp Ground turmeric

0.13 tsp Smoked paprika

0.13 tsp Sea salt

0.13 tsp Black pepper

0.5 cup Cucumber

0.5 cup Cherry tomatoes

2 tbsp Red onion

2 tbsp Nonfat Greek yogurt

1 tsp Lemon juice

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sear for 5-6 minutes, turning occasionally, until the exterior is golden brown and the chicken is cooked through.

• 5

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

• 6

  In a small ramekin, stir together the nonfat Greek yogurt and lemon juice to create a light garlic-style sauce.

• 7

  Assemble the bowl by placing the warm cooked basmati rice at the base.

• 8

  Top the rice with the spiced chicken, cucumber, tomatoes, and red onion.

• 9

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