Indian · Dinner
Charred Chicken with Herb Sauce (GLP-1)
Charred boneless chicken thigh marinated in yogurt, ginger-garlic paste and garam masala, grilled until blistered and served over sautéed spinach and cannellini beans with a bright cilantro-mint herb sauce. Protein-forward, lightly spiced and easy to digest.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
378Calories
41.2gProtein
13.1gFat
22.8gCarbs
4.6gSugar
7.9gFiber
690mgSodium
163mgChol
3.4gSat Fat
980mgPotassium
210mgCalcium
4.3mgIron
0.6mcgVitamin B12
19mgVitamin C
protein-rich
low-carb
gluten-free
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Pat chicken thigh dry and score lightly with a knife so marinade penetrates evenly.
2
Marinate
Whisk yogurt, ginger-garlic paste, garam masala, turmeric, smoked paprika, lemon juice and salt; coat chicken, cover and chill 20 minutes.
3
Sear
Heat a grill pan over medium-high heat and grill chicken 5–6 minutes per side, pressing lightly, until charred and opaque throughout.
4
Saute
Warm olive oil in a skillet over medium heat, add minced garlic and cannellini beans, stir 2 minutes until heated through.
5
Wilt
Add chopped spinach to the same skillet, toss over medium heat 1–2 minutes until collapsed and dark green.
6
Blitz
Blend cilantro, mint, lime juice, olive oil, water and salt for 30 seconds into a bright, pourable green sauce.
7
Plate
Spoon spinach and beans onto a plate, top with grilled chicken, drizzle herb sauce over the top and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g boneless, skinless chicken thigh
- 1/2 cup120g plain yogurt
- 2 tbsp2 tbsp ginger-garlic paste
- 2 tsp2 tsp garam masala
- 1 tsp1 tsp turmeric-ground
- 1 tsp1 tsp smoked-paprika
- 1 tsp1 tsp lemon-juice
- 1/2 tsp1/2 tsp salt
- 7 oz200g canned cannellini beans
- 4 cups120g fresh spinach
- 2 tsp2 tsp olive-oil
- 4 cloves4 cloves garlic
- 1/2 cup20g cilantro
- 4 tbsp10g mint
- 2 tbsp30ml lime-juice
- 2 tsp2 tsp olive-oil
- 2 tbsp30ml water
- 2 pinch2 pinch salt
