Grilled Tandoori Chicken Breast with Cucumber Tomato Salad and Basmati Rice

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

Grilled Tandoori Chicken Breast with Cucumber Tomato Salad and Basmati Rice

YOUR SOLIN GENERATED RECIPE

Grilled Tandoori Chicken Breast with Cucumber Tomato Salad and Basmati Rice

Enjoy a vibrant Indian-inspired lunch featuring succulent grilled chicken breast marinated in a spiced tandoori yogurt blend, paired with a refreshing cucumber tomato salad and a side of fluffy basmati rice. The aromatic spices and tangy dressing bring a burst of flavor that perfectly complements the lean protein and light, crisp vegetables.

Try 7 days free, then $12.99 / mo.

NUTRITION

431kcal
Protein
48.3g
Fat
9.2g
Carbs
42.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tbsp Nonfat Greek Yogurt

1 tbsp Lemon Juice

0.5 tsp Garam Masala

0.25 tsp Turmeric Powder

0.25 tsp Garlic Powder

0.25 tsp Ginger Powder

100g Cucumber

100g Tomato

2 tbsp Red Onion

2 tsp Olive Oil

0.5 cup Cooked Basmati Rice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a bowl, combine nonfat Greek yogurt, lemon juice, garam masala, turmeric powder, garlic powder, and ginger powder to form the tandoori marinade.

  • 2

    Coat the chicken breast thoroughly with the marinade and let it sit in the refrigerator for at least 30 minutes to absorb the flavors.

  • 3

    Preheat the grill to medium-high heat. Grill the marinated chicken breast for about 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, prepare the cucumber tomato salad by combining diced cucumber, chopped tomato, and thinly sliced red onion in a bowl.

  • 5

    Drizzle the salad with olive oil and toss gently to combine. Season with a pinch of salt and pepper if desired.

  • 6

    Serve the grilled tandoori chicken breast sliced over or alongside the cucumber tomato salad with a side of cooked basmati rice.

Grilled Tandoori Chicken Breast with Cucumber Tomato Salad and Basmati Rice

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

Grilled Tandoori Chicken Breast with Cucumber Tomato Salad and Basmati Rice

YOUR SOLIN GENERATED RECIPE

Grilled Tandoori Chicken Breast with Cucumber Tomato Salad and Basmati Rice

Enjoy a vibrant Indian-inspired lunch featuring succulent grilled chicken breast marinated in a spiced tandoori yogurt blend, paired with a refreshing cucumber tomato salad and a side of fluffy basmati rice. The aromatic spices and tangy dressing bring a burst of flavor that perfectly complements the lean protein and light, crisp vegetables.

NUTRITION

431kcal
Protein
48.3g
Fat
9.2g
Carbs
42.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tbsp Nonfat Greek Yogurt

1 tbsp Lemon Juice

0.5 tsp Garam Masala

0.25 tsp Turmeric Powder

0.25 tsp Garlic Powder

0.25 tsp Ginger Powder

100g Cucumber

100g Tomato

2 tbsp Red Onion

2 tsp Olive Oil

0.5 cup Cooked Basmati Rice

PREPARATION

  • 1

    In a bowl, combine nonfat Greek yogurt, lemon juice, garam masala, turmeric powder, garlic powder, and ginger powder to form the tandoori marinade.

  • 2

    Coat the chicken breast thoroughly with the marinade and let it sit in the refrigerator for at least 30 minutes to absorb the flavors.

  • 3

    Preheat the grill to medium-high heat. Grill the marinated chicken breast for about 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, prepare the cucumber tomato salad by combining diced cucumber, chopped tomato, and thinly sliced red onion in a bowl.

  • 5

    Drizzle the salad with olive oil and toss gently to combine. Season with a pinch of salt and pepper if desired.

  • 6

    Serve the grilled tandoori chicken breast sliced over or alongside the cucumber tomato salad with a side of cooked basmati rice.