Indian · Dinner
Spiced Chicken Rice Bowl (GLP-1)
Turmeric and cumin-spiced chicken breast served over basmati rice with black lentils and charred cauliflower and bell pepper, finished with lemon and cilantro. Built for easy digestion with a light spice blend, minimal oil and fibre-rich lentils, this bowl keeps portions modest while staying protein-forward and satisfying.
$4
10 minsPrep
18 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
382Calories
38.4gProtein
9.8gFat
34.1gCarbs
3.9gSugar
7.6gFiber
410mgSodium
112mgChol
1.9gSat Fat
980mgPotassium
68mgCalcium
3.6mgIron
0.4mcgVitamin B12
48mgVitamin C
gluten-free
low-calorie
protein-rich
high-fiber
glp-1
Instructions
1
Prep
Pat the chicken breast dry and toss with turmeric, cumin, chili powder, salt and pepper until evenly coated.
2
Char
Heat olive oil in a nonstick skillet over medium-high heat, add cauliflower and bell pepper, cook 5–6 minutes stirring occasionally until edges brown and vegetables are tender-crisp.
3
Sear
Push vegetables to one side, add spiced chicken over medium-high heat, sear 5–6 minutes turning once until golden outside and no longer pink inside.
4
Bloom
Add minced garlic and grated ginger to the skillet over medium heat, stir for 30 seconds until fragrant.
5
Rest
Remove from heat and let chicken sit 5 minutes for juices to redistribute.
6
Build
Spoon lentils and rice into a bowl, top with chicken and vegetables, squeeze lemon juice over everything.
7
Plate
Scatter chopped cilantro over the bowl and serve immediately while warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g chicken breast
- 2/3 cup120g cooked black lentils
- 2/3 cup130g cooked basmati rice
- 1 cup120g cauliflower
- 1/2 cup60g bell pepper
- 2 clove2 clove garlic
- 2 tsp2 tsp ginger-fresh
- 1 tsp1 tsp turmeric-ground
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp chili-powder
- 2 tsp2 tsp olive-oil
- 11 lemon, juiced
- 2 tbsp2 tbsp cilantro
- a pinch of salt
- a pinch of black-pepper
