Creamy Butter Chicken with Kidney Bean Rice

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

Creamy Butter Chicken with Kidney Bean Rice

YOUR SOLIN GENERATED RECIPE

Creamy Butter Chicken with Kidney Bean Rice

Sautéed chicken breast simmered in a spiced tomato and yogurt sauce, served over basmati rice tossed with hearty kidney beans and finished with a dollop of melted ghee.

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NUTRITION

594kcal
Protein
35.9g
Fat
23g
Carbs
62.1g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast, diced

50g Canned Red Kidney Beans, rinsed

150g Cooked Basmati Rice

18g Ghee (approx. 1.5 tbsp)

30g Full-fat Greek Yogurt

60g Tomato Puree

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

1 tsp Garam Masala

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PREPARATION

  • 1

    Melt half of the ghee in a large skillet over medium-high heat.

  • 2

    Add the diced chicken breast and sauté until lightly browned on all sides, about 5-7 minutes.

  • 3

    Stir in the minced garlic, grated ginger, and garam masala, cooking for 1 minute until fragrant.

  • 4

    Pour in the tomato puree and reduce heat to low, simmering for 5 minutes to allow flavors to meld.

  • 5

    Remove the skillet from heat and stir in the Greek yogurt until the sauce is smooth and creamy.

  • 6

    In a separate small pan, combine the cooked basmati rice, kidney beans, and the remaining ghee, heating through until the rice is coated and warm.

  • 7

    Plate the kidney bean rice and top with the creamy butter chicken, garnishing with fresh herbs if desired.

Creamy Butter Chicken with Kidney Bean Rice

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

Creamy Butter Chicken with Kidney Bean Rice

YOUR SOLIN GENERATED RECIPE

Creamy Butter Chicken with Kidney Bean Rice

Sautéed chicken breast simmered in a spiced tomato and yogurt sauce, served over basmati rice tossed with hearty kidney beans and finished with a dollop of melted ghee.

NUTRITION

594kcal
Protein
35.9g
Fat
23g
Carbs
62.1g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast, diced

50g Canned Red Kidney Beans, rinsed

150g Cooked Basmati Rice

18g Ghee (approx. 1.5 tbsp)

30g Full-fat Greek Yogurt

60g Tomato Puree

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

1 tsp Garam Masala

PREPARATION

  • 1

    Melt half of the ghee in a large skillet over medium-high heat.

  • 2

    Add the diced chicken breast and sauté until lightly browned on all sides, about 5-7 minutes.

  • 3

    Stir in the minced garlic, grated ginger, and garam masala, cooking for 1 minute until fragrant.

  • 4

    Pour in the tomato puree and reduce heat to low, simmering for 5 minutes to allow flavors to meld.

  • 5

    Remove the skillet from heat and stir in the Greek yogurt until the sauce is smooth and creamy.

  • 6

    In a separate small pan, combine the cooked basmati rice, kidney beans, and the remaining ghee, heating through until the rice is coated and warm.

  • 7

    Plate the kidney bean rice and top with the creamy butter chicken, garnishing with fresh herbs if desired.