Chicken & Cucumber Raita Bowl
Dinner · Indian · Ready in 35 min · Serves 1
Grilled chicken breast with cooling cucumber-yogurt raita, fragrant rice, and roasted tomatoes. A cutting-phase favourite with high protein and natural probiotics.
Per serving
- Calories
- 240
- Protein
- 28 g
- Carbs
- 14 g
- Fat
- 8 g
- Fibre
- 2 g
Vitamins and minerals, % of a day’s needs
- Iron10%
- Vitamin D1%
- B1231%
- Zinc25%
- Magnesium25%
- Omega-36%
- Folate22%
- Calcium21%
- Potassium31%
- Vitamin C24%
- Vitamin A8%
- Riboflavin44%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 180 g Chicken breast fillet
- 100 g Plain yogurt (Greek)
- 150 g Cucumber
- 80 g Basmati rice (cooked)
- 80 g Cherry tomatoes
- 2 g Garam masala
- 15 ml Lemon juice
- 2 g Salt and black pepper
Method
- 1
Rinse 80g basmati rice and cook with 160ml water for 12 minutes until tender. Fluff with a fork and set aside.
- 2
Grate 150g cucumber and squeeze out excess moisture. Mix with 100g Greek yogurt, 1 tsp garam masala, lemon juice, salt, and pepper until smooth.
- 3
Pat 180g chicken breast dry and season with salt, pepper, and garam masala. Grill or pan-sear over medium-high heat for 6-7 minutes per side until cooked through (75°C internal temperature).
- 4
While chicken cooks, halve 80g cherry tomatoes and toast in a dry pan for 3-4 minutes until blistered. Season with salt and pepper.
- 5
Place cooked rice in a bowl, top with sliced chicken, roasted tomatoes, and a generous dollop of raita on the side. Drizzle any pan juices over the chicken.
