Dinner · Indian · 15 min
Murgh Masala with Sautéed Spinach and Basmati Rice
- Calories
- 542
- Protein
- 58g
- Carbs
- 61g
- Fat
- 8g
Ingredients
- 210.3 g chicken breast
- 90 g red bell pepper
- 93.8 g yellow onion
- 9.4 g olive oil
- 1 tsp garam masala
- 0.5 tsp ground turmeric
- 1 tsp fresh ginger
- 0.5 tsp chili powder
- 0.5 tsp salt
- 45 g basmati rice
- 183.8 g spinach
- 1 tbsp lemon juice
Method
- 01Rinse the basmati rice in cold water until the water runs clear. Cook in 90 ml of water in a small pot with a lid until tender and fluffy, about 15 minutes. Set aside.
- 02Heat 4g of olive oil in a skillet over medium-high heat. Add the diced yellow onion and red bell pepper and sauté until onions are translucent and peppers soften, about 5-6 minutes.
- 03Add minced ginger, garam masala, turmeric, chili powder, and salt. Stir constantly for 60 seconds until fragrant.
- 04Add diced raw chicken breast and sauté thoroughly for 6-8 minutes, stirring continuously, until cooked through and internal temperature reaches 165°F (74°C).
- 05Add fresh spinach in batches, tossing gently until wilted, about 2 minutes.
- 06Drizzle remaining 5.4g olive oil over the top and stir gently to combine.
- 07Serve the chicken and spinach masala hot over the steamed basmati rice, finished with a fresh squeeze of lemon juice.
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