Indian Chicken Breast Bowl

One plate is the amount the calories and protein above are for.

• 6 oz chicken breast, cut into 1-inch pieces
• 1/2 cup cooked brown rice
• 1 cup cooked cauliflower rice (from about 1.5 cups raw riced)
• 1.5 cups cooked spinach (from about 15 oz raw)
• 1 tsp cumin
• 1 tsp smoked paprika
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/4 cup cilantro, roughly chopped
• 1/2 cup yogurt

• 12 oz chicken breast, cut into 1-inch pieces
• 1 cup cooked brown rice
• 2 cups cooked cauliflower rice (from about 3 cups raw riced)
• 3 cups cooked spinach (from about 30 oz raw)
• 2 tsp cumin
• 2 tsp smoked paprika
• 4 cloves garlic, minced
• 2 tsp grated ginger
• 1/2 cup cilantro, roughly chopped
• 1 cup yogurt

• 24 oz chicken breast, cut into 1-inch pieces
• 2 cups cooked brown rice
• 4 cups cooked cauliflower rice (from about 6 cups raw riced)
• 6 cups cooked spinach (from about 60 oz raw)
• 4 tsp cumin
• 4 tsp smoked paprika
• 8 cloves garlic, minced
• 4 tsp grated ginger
• 1 cup cilantro, roughly chopped
• 2 cups yogurt

• 36 oz chicken breast, cut into 1-inch pieces
• 3 cups cooked brown rice
• 6 cups cooked cauliflower rice (from about 9 cups raw riced)
• 9 cups cooked spinach (from about 90 oz raw)
• 6 tsp cumin
• 6 tsp smoked paprika
• 12 cloves garlic, minced
• 6 tsp grated ginger
• 1 1/2 cups cilantro, roughly chopped
• 3 cups yogurt

• 48 oz chicken breast, cut into 1-inch pieces
• 4 cups cooked brown rice
• 8 cups cooked cauliflower rice (from about 12 cups raw riced)
• 12 cups cooked spinach (from about 120 oz raw)
• 8 tsp cumin
• 8 tsp smoked paprika
• 16 cloves garlic, minced
• 8 tsp grated ginger
• 2 cups cilantro, roughly chopped
• 4 cups yogurt

1. Season and sear the chicken breast in a pan over medium, 6 to 8 minutes a side, until golden and it reaches 165°F in the center with no pink, then set it aside to rest.

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2. Add the cauliflower rice to the pan and cook, stirring, 3 to 4 minutes, until tender and lightly toasted.

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3. Add the spinach and cook, 2 to 3 minutes, until it wilts down.

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4. Bloom the cumin, paprika, garlic, and ginger in the pan, about 1 minute, until fragrant, then stir in the yogurt off the burner so it does not split.

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

• Calories525
• Protein64g
• Carbs42g
• Fat9g
• Fiber6g
• Sodium252mg

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

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