Chicken Tikka with Cauliflower and Spinach

• 5 oz chicken breast
• 1/4 cup plain nonfat greek yogurt
• 1.5 cups cooked cauliflower (from about 2 cups raw florets)
• 1.5 cups cooked spinach (from about two 10 oz bags raw)
• 1 tsp garam masala
• 1 tsp grated ginger
• 1 clove garlic, minced

• 10 oz chicken breast
• 1/2 cup plain nonfat greek yogurt
• 3 cups cooked cauliflower (from about 2 cups raw florets)
• 3 cups cooked spinach (from about two 10 oz bags raw)
• 2 tsp garam masala
• 2 tsp grated ginger
• 2 clove garlic, minced

• 15 oz chicken breast
• 3/4 cup plain nonfat greek yogurt
• 4 1/2 cups cooked cauliflower (from about 2 cups raw florets)
• 4 1/2 cups cooked spinach (from about two 10 oz bags raw)
• 3 tsp garam masala
• 3 tsp grated ginger
• 3 clove garlic, minced

• 20 oz chicken breast
• 1 cup plain nonfat greek yogurt
• 6 cups cooked cauliflower (from about 2 cups raw florets)
• 6 cups cooked spinach (from about two 10 oz bags raw)
• 4 tsp garam masala
• 4 tsp grated ginger
• 4 clove garlic, minced

1. Coat the chicken breast in the greek yogurt, garam masala, ginger, and garlic and let it sit 10 minutes.

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2. Warm a splash of water in a nonstick pan over medium heat, about 1 minute, until it steams.

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3. Add the chicken and cook, turning once, 12 to 14 minutes, until the juices run clear and the thickest part reaches 165°F.

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4. Move the chicken to a board to rest 5 minutes, then slice it.

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5. Steam the cauliflower and spinach, 5 to 6 minutes, until the cauliflower is fork tender.

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6. Plate the vegetables, top with the sliced chicken, and serve.

• Calories338
• Protein56g
• Carbs13g
• Fat5g
• Fiber7g
• Sodium186mg

• A Healthy Weight
• Blood Sugar
• Eating Well

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