Creamy Chicken Tikka Masala with Roasted Cauliflower and Spinach

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

Creamy Chicken Tikka Masala with Roasted Cauliflower and Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Tikka Masala with Roasted Cauliflower and Spinach

Enjoy a vibrant twist on a classic dish with tender chicken bathed in a creamy, spiced tikka masala sauce, perfectly paired with roasted cauliflower and lightly sautéed spinach. This wholesome meal bursts with aromatic spices and rich flavors while keeping a clean, balanced nutritional profile.

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NUTRITION

393kcal
Protein
43.2g
Fat
15.1g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

150g Cauliflower florets

2 cups Spinach (60g)

1/2 cup Tomato Puree (120g)

1/4 cup Light Coconut Milk (60g)

1 teaspoon Olive Oil (4.5g)

2 cloves Garlic

1 teaspoon Fresh Ginger, minced

1 teaspoon Garam Masala

1 teaspoon Cumin Powder

1 teaspoon Paprika

1 teaspoon Turmeric

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PREPARATION

  • 1

    Preheat the oven to 425°F. Toss the cauliflower florets with olive oil, a pinch of salt, and a little turmeric for extra flavor. Spread them out on a baking sheet and roast for about 20-25 minutes until golden and tender.

  • 2

    While the cauliflower roasts, season the chicken breast lightly with salt, pepper, and a small pinch of cumin. In a skillet over medium heat, sear the chicken for 3-4 minutes per side until lightly browned. Remove from the skillet and set aside.

  • 3

    In the same skillet, add minced garlic, grated fresh ginger, garam masala, cumin, paprika, and turmeric. Sauté for about 1 minute until fragrant.

  • 4

    Pour in the tomato puree and light coconut milk. Stir to combine and let the sauce simmer gently for 3-4 minutes.

  • 5

    Cut the seared chicken breast into bite-sized pieces and return them to the skillet. Let the chicken simmer in the sauce for an additional 5 minutes, ensuring it is thoroughly coated with the spices and heated through.

  • 6

    In a separate pan, quickly sauté spinach until just wilted (about 1-2 minutes).

  • 7

    Plate the creamy chicken tikka masala alongside the roasted cauliflower and a portion of sautéed spinach. Serve warm and enjoy the rich, aromatic flavors.

Creamy Chicken Tikka Masala with Roasted Cauliflower and Spinach

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

Creamy Chicken Tikka Masala with Roasted Cauliflower and Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Tikka Masala with Roasted Cauliflower and Spinach

Enjoy a vibrant twist on a classic dish with tender chicken bathed in a creamy, spiced tikka masala sauce, perfectly paired with roasted cauliflower and lightly sautéed spinach. This wholesome meal bursts with aromatic spices and rich flavors while keeping a clean, balanced nutritional profile.

NUTRITION

393kcal
Protein
43.2g
Fat
15.1g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

150g Cauliflower florets

2 cups Spinach (60g)

1/2 cup Tomato Puree (120g)

1/4 cup Light Coconut Milk (60g)

1 teaspoon Olive Oil (4.5g)

2 cloves Garlic

1 teaspoon Fresh Ginger, minced

1 teaspoon Garam Masala

1 teaspoon Cumin Powder

1 teaspoon Paprika

1 teaspoon Turmeric

PREPARATION

  • 1

    Preheat the oven to 425°F. Toss the cauliflower florets with olive oil, a pinch of salt, and a little turmeric for extra flavor. Spread them out on a baking sheet and roast for about 20-25 minutes until golden and tender.

  • 2

    While the cauliflower roasts, season the chicken breast lightly with salt, pepper, and a small pinch of cumin. In a skillet over medium heat, sear the chicken for 3-4 minutes per side until lightly browned. Remove from the skillet and set aside.

  • 3

    In the same skillet, add minced garlic, grated fresh ginger, garam masala, cumin, paprika, and turmeric. Sauté for about 1 minute until fragrant.

  • 4

    Pour in the tomato puree and light coconut milk. Stir to combine and let the sauce simmer gently for 3-4 minutes.

  • 5

    Cut the seared chicken breast into bite-sized pieces and return them to the skillet. Let the chicken simmer in the sauce for an additional 5 minutes, ensuring it is thoroughly coated with the spices and heated through.

  • 6

    In a separate pan, quickly sauté spinach until just wilted (about 1-2 minutes).

  • 7

    Plate the creamy chicken tikka masala alongside the roasted cauliflower and a portion of sautéed spinach. Serve warm and enjoy the rich, aromatic flavors.