Name: Yogurt Rice with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.25 oz Chicken breast; 0.5 cup Cooked basmati rice; 0.5 cup Non-fat Greek yogurt; 0.5 cup Cauliflower florets; 0.5 cup Red bell pepper; 0.5 cup Zucchini; 0.5 tbsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Turmeric powder; 1 tsp Fresh ginger; 1 tbsp Fresh cilantro

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

YOUR SOLIN GENERATED RECIPE

Yogurt Rice with Roasted Vegetables

Sautéed chicken and roasted vegetables folded into creamy, probiotic-rich yogurt rice for a cooling and vibrant meal with a zesty ginger finish.

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NUTRITION

Protein

46.7g

Fat

10.5g

Carbs

38.2g

SERVINGS

1 serving

INGREDIENTS

2.25 oz Chicken breast

0.5 cup Cooked basmati rice

0.5 cup Non-fat Greek yogurt

0.5 cup Cauliflower florets

0.5 cup Red bell pepper

0.5 cup Zucchini

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Turmeric powder

1 tsp Fresh ginger

1 tbsp Fresh cilantro

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PREPARATION

1
Preheat oven to 400°F and toss cauliflower, peppers, and zucchini with half the olive oil, sea salt, and black pepper.
2
Roast vegetables for 20 minutes until tender and slightly charred.
3
Heat remaining oil in a pan over medium heat and cook chicken cubes with turmeric and ginger until golden and cooked through.
4
In a large bowl, whisk the Greek yogurt until smooth, then stir in the cooked rice and a splash of water if needed for a creamy consistency.
5
Gently fold the roasted vegetables and cooked chicken into the yogurt rice mixture.
6
Garnish with fresh cilantro and serve immediately.