Description
Flavorful Indian-inspired bowls with tender chicken in a spiced tomato sauce, served over brown rice with yogurt and spinach for 40g+ protein per serving. A plant-based-friendly option with customizable ingredients.
Ingredients
1.5 lbs boneless chicken thighs
1 1/2 cups uncooked brown rice
1 cup plain full-fat yogurt
4 cups fresh spinach
2 tsp ground cumin
2 tsp garlic powder
1 tsp ginger granules
1 tsp ground coriander
1/2 tsp turmeric
2 large fresh tomatoes or 1 1/2 cups canned tomatoes
1 tbsp vegetable oil
Instructions
1. Cook brown rice as directed
2. Sauté chicken thighs in oil for 5-7 minutes, until browned
3. Add ground cumin, coriander, turmeric, garlic powder, and ginger granules; cook 2 minutes
4. Stir in tomatoes and simmer for 20 minutes
5. Fold in yogurt and spinach, cooking 5 more minutes
6. Serve chicken-tomato mixture over rice with a dollop of yogurt
Notes
Swap chicken thighs for skinless breasts or tofu
Use broth instead of water to cook rice
Replace regular yogurt with Greek or coconut yogurt as alternatives
Substitute spinach with kale or collard greens
Add chili powder for extra heat
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 12g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 9g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 80mg