Creamy Yogurt-Spiced Chicken with Cauliflower Rice

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

Creamy Yogurt-Spiced Chicken with Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Creamy Yogurt-Spiced Chicken with Cauliflower Rice

Enjoy a vibrant, savory dish featuring tender chicken breast marinated in a tangy nonfat Greek yogurt blend spiked with aromatic spices, served over a bed of light and fluffy cauliflower rice drizzled with extra virgin olive oil for a hint of richness.

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NUTRITION

334kcal
Protein
42.4g
Fat
13.2g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Nonfat Greek Yogurt

1 cup Cauliflower (riced)

2 teaspoons Extra Virgin Olive Oil

1/2 teaspoon Garlic Powder

1/2 teaspoon Ground Cumin

1/2 teaspoon Paprika

Salt and Black Pepper to taste

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PREPARATION

  • 1

    In a bowl, combine the nonfat Greek yogurt, garlic powder, ground cumin, paprika, and a pinch of salt and pepper. Mix well to form a marinade.

  • 2

    Coat the chicken breast with the yogurt marinade ensuring it is evenly covered. Let it sit for at least 15 minutes to absorb the flavors.

  • 3

    Meanwhile, pulse cauliflower florets in a food processor until they resemble rice. Set aside.

  • 4

    Heat a non-stick skillet over medium heat and add 1 teaspoon of extra virgin olive oil. Sauté the riced cauliflower for about 4-5 minutes until tender but still retaining some crunch. Season with a pinch of salt and pepper.

  • 5

    In another skillet, add the remaining olive oil and cook the marinated chicken breast over medium heat. Cook for about 6-7 minutes on each side or until fully cooked and the internal temperature reaches 165°F.

  • 6

    Plate the cauliflower rice as a base and top with the sliced or chopped chicken breast. Drizzle any pan juices over the top if desired.

Creamy Yogurt-Spiced Chicken with Cauliflower Rice

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

Creamy Yogurt-Spiced Chicken with Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Creamy Yogurt-Spiced Chicken with Cauliflower Rice

Enjoy a vibrant, savory dish featuring tender chicken breast marinated in a tangy nonfat Greek yogurt blend spiked with aromatic spices, served over a bed of light and fluffy cauliflower rice drizzled with extra virgin olive oil for a hint of richness.

NUTRITION

334kcal
Protein
42.4g
Fat
13.2g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Nonfat Greek Yogurt

1 cup Cauliflower (riced)

2 teaspoons Extra Virgin Olive Oil

1/2 teaspoon Garlic Powder

1/2 teaspoon Ground Cumin

1/2 teaspoon Paprika

Salt and Black Pepper to taste

PREPARATION

  • 1

    In a bowl, combine the nonfat Greek yogurt, garlic powder, ground cumin, paprika, and a pinch of salt and pepper. Mix well to form a marinade.

  • 2

    Coat the chicken breast with the yogurt marinade ensuring it is evenly covered. Let it sit for at least 15 minutes to absorb the flavors.

  • 3

    Meanwhile, pulse cauliflower florets in a food processor until they resemble rice. Set aside.

  • 4

    Heat a non-stick skillet over medium heat and add 1 teaspoon of extra virgin olive oil. Sauté the riced cauliflower for about 4-5 minutes until tender but still retaining some crunch. Season with a pinch of salt and pepper.

  • 5

    In another skillet, add the remaining olive oil and cook the marinated chicken breast over medium heat. Cook for about 6-7 minutes on each side or until fully cooked and the internal temperature reaches 165°F.

  • 6

    Plate the cauliflower rice as a base and top with the sliced or chopped chicken breast. Drizzle any pan juices over the top if desired.