Spiced Chicken Biryani with Roasted Vegetables

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

Spiced Chicken Biryani with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Spiced Chicken Biryani with Roasted Vegetables

Savor the aromatic allure of spiced chicken biryani perfectly paired with a colorful medley of roasted vegetables. Tender chicken is marinated in a blend of cumin, turmeric, garam masala, and ginger garlic paste, then cooked to succulent perfection. The fragrant Basmati rice and lightly roasted bell peppers, zucchini, and red onion add a delightful textural contrast, garnished with fresh cilantro and a squeeze of lemon for brightness. This dish is both wholesome and satisfying, ideal for a hearty dinner.

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NUTRITION

505kcal
Protein
48.5g
Fat
20.2g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Chicken Breast (185g)

1/2 cup Cooked Basmati Rice (100g)

1.5 cups Mixed Roasted Vegetables (150g)

1 tbsp Ghee

1 tsp Ginger Garlic Paste

1 tsp Garam Masala

1 tsp Turmeric Powder

1 tsp Cumin Powder

Salt and Pepper to taste

2 tbsp Fresh Cilantro

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for roasting the vegetables.

  • 2

    In a bowl, combine the chicken breast with ginger garlic paste, garam masala, turmeric powder, cumin powder, salt, and pepper. Allow it to marinate for at least 15 minutes.

  • 3

    Heat the ghee in a skillet over medium heat. Sear the marinated chicken until golden brown on both sides, then reduce the heat and cook until the chicken is fully cooked through.

  • 4

    While the chicken is cooking, toss the mixed vegetables with a little olive oil, salt, and pepper. Spread them on a baking sheet and roast in the preheated oven for 15-20 minutes until tender and slightly charred.

  • 5

    Prepare the basmati rice according to package instructions if not already cooked.

  • 6

    To assemble the biryani, layer the cooked rice on a serving platter, place the seared chicken pieces on top, and scatter the roasted vegetables around. Garnish with fresh cilantro and drizzle lemon juice over the dish.

  • 7

    Serve warm and enjoy the fragrant, spiced flavors of your chicken biryani with roasted vegetables.

Spiced Chicken Biryani with Roasted Vegetables

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

Spiced Chicken Biryani with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Spiced Chicken Biryani with Roasted Vegetables

Savor the aromatic allure of spiced chicken biryani perfectly paired with a colorful medley of roasted vegetables. Tender chicken is marinated in a blend of cumin, turmeric, garam masala, and ginger garlic paste, then cooked to succulent perfection. The fragrant Basmati rice and lightly roasted bell peppers, zucchini, and red onion add a delightful textural contrast, garnished with fresh cilantro and a squeeze of lemon for brightness. This dish is both wholesome and satisfying, ideal for a hearty dinner.

NUTRITION

505kcal
Protein
48.5g
Fat
20.2g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Chicken Breast (185g)

1/2 cup Cooked Basmati Rice (100g)

1.5 cups Mixed Roasted Vegetables (150g)

1 tbsp Ghee

1 tsp Ginger Garlic Paste

1 tsp Garam Masala

1 tsp Turmeric Powder

1 tsp Cumin Powder

Salt and Pepper to taste

2 tbsp Fresh Cilantro

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for roasting the vegetables.

  • 2

    In a bowl, combine the chicken breast with ginger garlic paste, garam masala, turmeric powder, cumin powder, salt, and pepper. Allow it to marinate for at least 15 minutes.

  • 3

    Heat the ghee in a skillet over medium heat. Sear the marinated chicken until golden brown on both sides, then reduce the heat and cook until the chicken is fully cooked through.

  • 4

    While the chicken is cooking, toss the mixed vegetables with a little olive oil, salt, and pepper. Spread them on a baking sheet and roast in the preheated oven for 15-20 minutes until tender and slightly charred.

  • 5

    Prepare the basmati rice according to package instructions if not already cooked.

  • 6

    To assemble the biryani, layer the cooked rice on a serving platter, place the seared chicken pieces on top, and scatter the roasted vegetables around. Garnish with fresh cilantro and drizzle lemon juice over the dish.

  • 7

    Serve warm and enjoy the fragrant, spiced flavors of your chicken biryani with roasted vegetables.