Macros are approximate. This demonstration recipe has not been kitchen-tested. Image shows a serving suggestion.
Ingredients
- 11 oz (320 g) raw boneless skinless chicken breast
- 1 1/3 cups (240 g) cooked quinoa
- 1 cup (150 g) diced cucumber
- 1 cup (150 g) cherry tomatoes
- Scant 1/2 cup (100 g) nonfat Greek yogurt
- 2 tsp (10 ml) olive oil
- 2 tbsp (30 ml) lemon juice
Method
- Cut chicken into even 3/4-inch (2 cm) pieces. Toss with oil, half the lemon juice, 1 tsp dried oregano and 1/4 tsp salt.
- Cook in a large skillet over medium-high heat for 8-10 minutes, turning often, until the thickest pieces reach 165 F (74 C).
- Mix yogurt with remaining lemon juice and 1 tbsp water. Divide quinoa, vegetables and chicken between two bowls; spoon dressing over.
Cook’s note: Use prepared quinoa; cooking it from dry adds about 20 minutes.
Allergens: Milk.
Approximate nutrition per serving: 440 kcal · Protein 48 g · Carbohydrates 34 g · Fat 12 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.