NUTRITION

SERVINGS

INGREDIENTS

130g Low-Fat Paneer, cubed

1/3 cup Cooked Brown Rice

1/2 cup Red Bell Pepper, sliced

1/2 cup Zucchini, sliced

1 cup Baby Spinach

Olive Oil Spray

Lemon juice and spices (turmeric, cumin, salt)

PREPARATION

• 1

  Toss the cubed low-fat paneer with turmeric, cumin, and a pinch of salt until evenly coated.

• 2

  Prepare the vegetables by slicing the red bell pepper and zucchini into uniform, bite-sized pieces.

• 3

  Heat a non-stick grill pan over medium-high heat and apply a two-second spray of olive oil.

• 4

  Place the paneer cubes in the pan and grill for 2-3 minutes per side until golden brown grill marks appear.

• 5

  Add the sliced peppers and zucchini to the pan, sautéing for 4-5 minutes until tender-crisp and slightly charred.

• 6

  Warm the pre-cooked brown rice in a small microwave-safe bowl or on the stovetop.

• 7

  Place the fresh baby spinach at the bottom of a serving bowl to create a nutrient-dense base.

• 8

  Layer the warm brown rice over the spinach, then top with the grilled paneer and sautéed vegetables.

• 9

  Finish the bowl with a generous squeeze of fresh lemon juice for a bright, citrusy aroma.