Grilled Chicken Tikka with Sautéed Spinach

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

Grilled Chicken Tikka with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Tikka with Sautéed Spinach

Tender chicken breast marinated in spiced yogurt and grilled, served with cumin-scented sautéed spinach and fluffy, aromatic basmati rice.

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NUTRITION

330kcal
Protein
19g
Fat
8.1g
Carbs
45.5g

SERVINGS

1 serving

INGREDIENTS

50g Chicken Breast

1 tbsp Nonfat Greek Yogurt

2 cups Fresh Spinach

140g Cooked Basmati Rice

1.25 tsp Ghee

25g Onion, chopped

25g Tomato, chopped

Ginger-garlic paste and Indian spices (turmeric, garam masala, cumin seeds)

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PREPARATION

  • 1

    In a small bowl, whisk together the Greek yogurt, ginger-garlic paste, turmeric, and garam masala.

  • 2

    Coat the chicken breast thoroughly in the yogurt marinade and let it rest for at least 30 minutes in the refrigerator.

  • 3

    Heat a grill pan or non-stick skillet over medium-high heat and cook the chicken for 5-6 minutes per side until charred and the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, heat the ghee in a separate pan and add cumin seeds until they sizzle.

  • 5

    Add the chopped onions and tomatoes to the pan, sautéing until they are soft and translucent.

  • 6

    Fold in the fresh spinach and cook just until the leaves are wilted and vibrant green.

  • 7

    Serve the grilled chicken tikka over the warm basmati rice with the sautéed spinach on the side.

Grilled Chicken Tikka with Sautéed Spinach

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

Grilled Chicken Tikka with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Tikka with Sautéed Spinach

Tender chicken breast marinated in spiced yogurt and grilled, served with cumin-scented sautéed spinach and fluffy, aromatic basmati rice.

NUTRITION

330kcal
Protein
19g
Fat
8.1g
Carbs
45.5g

SERVINGS

1 serving

INGREDIENTS

50g Chicken Breast

1 tbsp Nonfat Greek Yogurt

2 cups Fresh Spinach

140g Cooked Basmati Rice

1.25 tsp Ghee

25g Onion, chopped

25g Tomato, chopped

Ginger-garlic paste and Indian spices (turmeric, garam masala, cumin seeds)

PREPARATION

  • 1

    In a small bowl, whisk together the Greek yogurt, ginger-garlic paste, turmeric, and garam masala.

  • 2

    Coat the chicken breast thoroughly in the yogurt marinade and let it rest for at least 30 minutes in the refrigerator.

  • 3

    Heat a grill pan or non-stick skillet over medium-high heat and cook the chicken for 5-6 minutes per side until charred and the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, heat the ghee in a separate pan and add cumin seeds until they sizzle.

  • 5

    Add the chopped onions and tomatoes to the pan, sautéing until they are soft and translucent.

  • 6

    Fold in the fresh spinach and cook just until the leaves are wilted and vibrant green.

  • 7

    Serve the grilled chicken tikka over the warm basmati rice with the sautéed spinach on the side.