Name: Curried Potato and Pea Samosas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Ground chicken (93% lean); 0.5 cup Boiled diced potato; 0.25 cup Frozen green peas; 1 large Whole wheat tortilla; 0.75 cup Non-fat Greek yogurt; 1 tsp Olive oil; 1 tsp Curry powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh cilantro; 1 tsp Lemon juice; 1 clove Garlic

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

YOUR SOLIN GENERATED RECIPE

Curried Potato and Pea Samosas

Baked whole wheat samosas filled with a savory blend of curried chicken, potatoes, and peas, served with a zesty and cooling Greek yogurt chutney.

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NUTRITION

Protein

51.9g

Fat

17.2g

Carbs

55.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Ground chicken (93% lean)

0.5 cup Boiled diced potato

0.25 cup Frozen green peas

1 large Whole wheat tortilla

0.75 cup Non-fat Greek yogurt

1 tsp Olive oil

1 tsp Curry powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

1 tsp Lemon juice

1 clove Garlic

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Sauté the minced garlic in olive oil in a skillet over medium heat until fragrant.
3
Add the ground chicken, curry powder, salt, and pepper to the skillet and cook until the chicken is browned and fully cooked.
4
Stir in the diced potatoes and peas, lightly mashing the mixture to help it bind together.
5
Cut the tortilla into four equal wedges and place a portion of the filling in the center of each.
6
Fold the tortilla wedges into triangles, sealing the edges with a touch of water, and place them on the baking sheet.
7
Bake for 10 to 12 minutes until the samosas are golden and crisp.
8
Whisk the Greek yogurt, lemon juice, and chopped cilantro together in a small bowl to create a refreshing chutney for dipping.