Indian · Dinner
Grilled Chicken Rice Bowl (High-Protein)
Grilled chicken breast and spiced chickpeas sit over turmeric basmati rice with charred bell pepper and cucumber, finished with cumin-lime yogurt sauce. Cumin, garam masala and chili deliver Indian flavour while chickpeas and extra chicken boost protein and fibre.
$5
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
555Calories
53.1gProtein
15.2gFat
47.3gCarbs
8.1gSugar
8.9gFiber
808mgSodium
127mgChol
3.8gSat Fat
1070mgPotassium
198mgCalcium
4.6mgIron
0.5mcgVitamin B12
34mgVitamin C
protein-rich
gluten-free
high-fiber
high-protein
Instructions
1
Prep
Slice the chicken breast into thin strips and pat dry with paper towels so the marinade clings properly.
2
Marinate
Mix chicken with yogurt, ginger-garlic paste, cumin, garam masala, turmeric, chili powder, lemon juice and half the salt. Cover and chill for 15 minutes.
3
Grill
Heat a grill pan over medium-high with olive oil. Grill chicken 3 to 4 minutes per side until charred and opaque throughout, then add bell pepper slices and char 2 minutes, turning once.
4
Plate
Spoon rice into a bowl, top with chickpeas, chicken, bell pepper and cucumber slices. Whisk sauce yogurt with lime juice, remaining cumin and black pepper, drizzle over bowl and finish with cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz366g chicken breast
- 1 cup180g cooked basmati rice
- 1 cup170g cooked chickpeas
- 4 tbsp4 tbsp plain yogurt
- 2 tsp2 tsp ginger-garlic paste
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp garam masala
- 1/2 tsp1/2 tsp turmeric-ground
- 1/2 tsp1/2 tsp chili powder
- 1 tsp1 tsp lemon juice
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp salt, divided
- 11 bell pepper
- 4 oz110g cucumber
- 1/2 cup120g plain yogurt
- 2 tsp2 tsp lime juice
- 1/2 tsp1/2 tsp cumin-ground
- 2 tbsp2 tbsp cilantro
- 1/4 tsp1/4 tsp black pepper
