Fragrant Turmeric-Ginger Basmati Rice Bowl with Roasted Chickpeas and Grilled Chicken

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

Fragrant Turmeric-Ginger Basmati Rice Bowl with Roasted Chickpeas and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Fragrant Turmeric-Ginger Basmati Rice Bowl with Roasted Chickpeas and Grilled Chicken

Enjoy a vibrant bowl featuring aromatic turmeric-ginger infused basmati rice paired with crispy roasted chickpeas and succulent grilled chicken. Finished with a squeeze of fresh lemon and a handful of baby spinach, this dish delivers a burst of flavor, texture, and a balanced nutritional profile perfect for a satisfying dinner.

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NUTRITION

600kcal
Protein
40.9g
Fat
11.3g
Carbs
78.9g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry Basmati Rice (~60g)

3 ounces Grilled Chicken Breast (~85g)

1/2 cup Roasted Chickpeas (~80g)

1 tsp minced Fresh Ginger

1 tsp Ground Turmeric

1 cup Baby Spinach (~30g)

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Rinse the basmati rice thoroughly and combine with water in a small saucepan. Add the minced ginger and ground turmeric to the rice.

  • 2

    Bring the rice to a boil, then reduce the heat to low, cover, and simmer until the rice is cooked and water is absorbed, about 15 minutes.

  • 3

    While the rice is cooking, season the chicken breast with salt and pepper and grill on medium-high heat until fully cooked, approximately 6-7 minutes per side. Let it rest before slicing.

  • 4

    Preheat the oven to 400°F (200°C). Toss the chickpeas with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 20-25 minutes, until crispy.

  • 5

    Assemble the bowl by placing the turmeric-ginger rice as the base, top with sliced grilled chicken, roasted chickpeas, and fresh baby spinach.

  • 6

    Drizzle with lemon juice and add additional salt and pepper if needed, then serve warm.

Fragrant Turmeric-Ginger Basmati Rice Bowl with Roasted Chickpeas and Grilled Chicken

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

Fragrant Turmeric-Ginger Basmati Rice Bowl with Roasted Chickpeas and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Fragrant Turmeric-Ginger Basmati Rice Bowl with Roasted Chickpeas and Grilled Chicken

Enjoy a vibrant bowl featuring aromatic turmeric-ginger infused basmati rice paired with crispy roasted chickpeas and succulent grilled chicken. Finished with a squeeze of fresh lemon and a handful of baby spinach, this dish delivers a burst of flavor, texture, and a balanced nutritional profile perfect for a satisfying dinner.

NUTRITION

600kcal
Protein
40.9g
Fat
11.3g
Carbs
78.9g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry Basmati Rice (~60g)

3 ounces Grilled Chicken Breast (~85g)

1/2 cup Roasted Chickpeas (~80g)

1 tsp minced Fresh Ginger

1 tsp Ground Turmeric

1 cup Baby Spinach (~30g)

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt and Black Pepper to taste

PREPARATION

  • 1

    Rinse the basmati rice thoroughly and combine with water in a small saucepan. Add the minced ginger and ground turmeric to the rice.

  • 2

    Bring the rice to a boil, then reduce the heat to low, cover, and simmer until the rice is cooked and water is absorbed, about 15 minutes.

  • 3

    While the rice is cooking, season the chicken breast with salt and pepper and grill on medium-high heat until fully cooked, approximately 6-7 minutes per side. Let it rest before slicing.

  • 4

    Preheat the oven to 400°F (200°C). Toss the chickpeas with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 20-25 minutes, until crispy.

  • 5

    Assemble the bowl by placing the turmeric-ginger rice as the base, top with sliced grilled chicken, roasted chickpeas, and fresh baby spinach.

  • 6

    Drizzle with lemon juice and add additional salt and pepper if needed, then serve warm.