Creamy Yogurt-Spiced Chicken with Cauliflower Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Yogurt-Spiced Chicken with Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Creamy Yogurt-Spiced Chicken with Cauliflower Rice

Enjoy a vibrant dish featuring tender chicken infused with a creamy, spiced yogurt marinade paired with delicately seasoned cauliflower rice. Each bite melds the tanginess of Greek yogurt with aromatic spices for an uplifting, healthful meal that's as satisfying as it is flavorful.

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NUTRITION

372kcal
Protein
48.8g
Fat
14.1g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

120g Chicken Breast

1/3 cup Plain Nonfat Greek Yogurt (approx. 80g)

150g Cauliflower

1 tsp Olive Oil (for chicken)

1 tsp Olive Oil (for cauliflower rice)

1 garlic clove

1 tbsp Lemon Juice

1 tsp Garam Masala

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Start by whisking together the Greek yogurt, lemon juice, garam masala, crushed garlic, salt, and black pepper in a bowl.

  • 2

    Add the chicken breast (cut into bite-size pieces or kept whole depending on preference) to the marinade, ensuring it is well coated. Let it marinate for at least 15 minutes, or up to 1 hour in the refrigerator for deeper flavor.

  • 3

    Meanwhile, pulse the cauliflower florets in a food processor until they reach a rice-like consistency.

  • 4

    Heat 1 teaspoon of olive oil in a skillet over medium heat. Sauté the cauliflower rice for about 5-7 minutes until tender, seasoning lightly with salt and pepper, then set aside and keep warm.

  • 5

    In the same skillet, add another teaspoon of olive oil. Cook the marinated chicken over medium-high heat, ensuring each side gets a nice sear. Cook thoroughly until the chicken reaches an internal temperature of 165°F (approximately 6-8 minutes per side if using larger pieces, adjust timing as necessary).

  • 6

    Once cooked, serve the creamy yogurt-spiced chicken on a bed of warm cauliflower rice. Garnish with a squeeze of extra lemon or a sprinkle of fresh herbs if desired.

Creamy Yogurt-Spiced Chicken with Cauliflower Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Yogurt-Spiced Chicken with Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Creamy Yogurt-Spiced Chicken with Cauliflower Rice

Enjoy a vibrant dish featuring tender chicken infused with a creamy, spiced yogurt marinade paired with delicately seasoned cauliflower rice. Each bite melds the tanginess of Greek yogurt with aromatic spices for an uplifting, healthful meal that's as satisfying as it is flavorful.

NUTRITION

372kcal
Protein
48.8g
Fat
14.1g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

120g Chicken Breast

1/3 cup Plain Nonfat Greek Yogurt (approx. 80g)

150g Cauliflower

1 tsp Olive Oil (for chicken)

1 tsp Olive Oil (for cauliflower rice)

1 garlic clove

1 tbsp Lemon Juice

1 tsp Garam Masala

Salt and Black Pepper to taste

PREPARATION

  • 1

    Start by whisking together the Greek yogurt, lemon juice, garam masala, crushed garlic, salt, and black pepper in a bowl.

  • 2

    Add the chicken breast (cut into bite-size pieces or kept whole depending on preference) to the marinade, ensuring it is well coated. Let it marinate for at least 15 minutes, or up to 1 hour in the refrigerator for deeper flavor.

  • 3

    Meanwhile, pulse the cauliflower florets in a food processor until they reach a rice-like consistency.

  • 4

    Heat 1 teaspoon of olive oil in a skillet over medium heat. Sauté the cauliflower rice for about 5-7 minutes until tender, seasoning lightly with salt and pepper, then set aside and keep warm.

  • 5

    In the same skillet, add another teaspoon of olive oil. Cook the marinated chicken over medium-high heat, ensuring each side gets a nice sear. Cook thoroughly until the chicken reaches an internal temperature of 165°F (approximately 6-8 minutes per side if using larger pieces, adjust timing as necessary).

  • 6

    Once cooked, serve the creamy yogurt-spiced chicken on a bed of warm cauliflower rice. Garnish with a squeeze of extra lemon or a sprinkle of fresh herbs if desired.