Indian Chicken Breast Plate

• 6 oz chicken breast
• 1 cup cooked brown rice
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1 cup cooked cauliflower (from about 1.5 cups raw florets)
• 1 tsp cumin
• 1 tsp smoked paprika
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/4 cup cilantro, chopped
• 1/2 cup yogurt

• 12 oz chicken breast
• 2 cup cooked brown rice
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 2 cup cooked cauliflower (from about 1.5 cups raw florets)
• 2 tsp cumin
• 2 tsp smoked paprika
• 4 cloves garlic, minced
• 2 tsp grated ginger
• 1/2 cup cilantro, chopped
• 1 cup yogurt

• 18 oz chicken breast
• 3 cup cooked brown rice
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 3 cup cooked cauliflower (from about 1.5 cups raw florets)
• 3 tsp cumin
• 3 tsp smoked paprika
• 6 cloves garlic, minced
• 3 tsp grated ginger
• 3/4 cup cilantro, chopped
• 1 1/2 cup yogurt

• 24 oz chicken breast
• 4 cup cooked brown rice
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 4 cup cooked cauliflower (from about 1.5 cups raw florets)
• 4 tsp cumin
• 4 tsp smoked paprika
• 8 cloves garlic, minced
• 4 tsp grated ginger
• 1 cup cilantro, chopped
• 2 cup yogurt

1. Sear the chicken breast in a hot pan over medium heat, 5 to 6 minutes per side, until golden and it reaches 165°F in the center with no pink, then set it aside.

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2. Add the cumin, paprika, garlic, and ginger to the pan and cook, about 1 minute, until fragrant so the spices bloom without burning.

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3. Add the cauliflower and cook, stirring, 6 to 7 minutes, until tender and lightly browned.

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4. Add the spinach and cook, 1 to 2 minutes, until it wilts, then stir in the yogurt off the heat so it does not split.

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5. Slice the chicken and serve it with the vegetables over the rice, finished with cilantro.

• Calories633
• Protein66g
• Carbs64g
• Fat10g
• Fiber8g
• Sodium234mg

• Gut Health
• Eating Well
• A Healthy Weight
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• Blood Sugar

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