Indian · Dinner
Chicken Curry Rice Bowl (GLP-1)
Diced chicken breast simmered in a lightly spiced onion-tomato curry with turmeric, cumin, and garam masala, folded through black lentils for extra protein and fibre, and served over a small portion of cauliflower rice with cilantro. A lean, protein-forward bowl built for easy digestion.
$4
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
361Calories
39.4gProtein
9.8gFat
26.1gCarbs
6.7gSugar
9.6gFiber
448mgSodium
92mgChol
1.9gSat Fat
1150mgPotassium
110mgCalcium
4.3mgIron
0.4mcgVitamin B12
14mgVitamin C
high-fiber
low-calorie
gluten-free
protein-rich
low-carb
glp-1
Instructions
1
Prep
Dice the chicken breast into 1-inch cubes, finely chop the onion, mince the garlic, and grate the ginger.
2
Heat the olive oil in a small saucepan over medium heat and sweat the onion for 3–4 minutes until softened and translucent.
3
Stir the garlic, ginger, turmeric, cumin, garam masala, and chili powder into the saucepan; cook over medium heat for 1 minute until fragrant.
4
Add the crushed tomatoes and water, then stir in the chicken; simmer over medium-low heat for 12–14 minutes until opaque throughout.
5
Fold the black beans into the saucepan and simmer over low heat for 2 minutes until warmed through; season with salt to taste.
6
Meanwhile, steam the cauliflower rice in a covered small pot over medium heat for 4–5 minutes until tender but still holding its texture.
7
Plate
Spoon the cauliflower rice into a bowl, ladle the chicken curry and beans over the top, and finish with the cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 280g280g chicken breast
- 130g130g black beans, cooked
- 150g150g cauliflower rice
- 11 onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh ginger
- 1 tsp1 tsp ground turmeric
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp garam masala
- 1/2 tsp1/2 tsp chili powder
- 160g160g canned crushed tomatoes
- 2 tsp2 tsp olive oil
- 60ml60ml water
- salt, to taste
- 2 tbsp2 tbsp fresh cilantro
