Name: Tandoori Chicken Breast with Basmati Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz chicken breast; 2 tbsp Greek yogurt; 1 tsp lemon juice; 0.5 tsp fresh ginger; 0.5 tsp garlic; 0.5 tsp garam masala; 0.5 tsp smoked paprika; 0.25 tsp ground turmeric; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp ghee; 0.75 cup cooked basmati rice; 1 cup cauliflower florets; 1 tbsp fresh cilantro

Tandoori Chicken Breast with Basmati Rice

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

YOUR SOLIN GENERATED RECIPE

Tandoori Chicken Breast with Basmati Rice

Tender chicken breast marinated in a vibrant yogurt-spice blend and roasted until juicy, served over fluffy basmati rice with a side of charred cauliflower.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

38.6g

Fat

6.6g

Carbs

51.1g

SERVINGS

1 serving

INGREDIENTS

3 oz chicken breast

2 tbsp Greek yogurt

1 tsp lemon juice

0.5 tsp fresh ginger

0.5 tsp garlic

0.5 tsp garam masala

0.5 tsp smoked paprika

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp ghee

0.75 cup cooked basmati rice

1 cup cauliflower florets

1 tbsp fresh cilantro

Try 7 days free, then $12.99 / mo.

PREPARATION

1
In a small bowl, whisk together the Greek yogurt, lemon juice, minced ginger, minced garlic, garam masala, smoked paprika, turmeric, sea salt, and black pepper.
2
Coat the chicken breast thoroughly in the yogurt marinade and allow it to marinate for at least 20 minutes in the refrigerator.
3
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
4
Arrange the marinated chicken and cauliflower florets on the baking sheet, then drizzle the cauliflower with melted ghee.
5
Roast for 18 to 22 minutes, or until the chicken is cooked through and the cauliflower is tender and slightly charred.
6
Slice the chicken and serve it over the warm basmati rice, garnished with fresh cilantro.