Palak Chicken and Paneer

Palak chicken and paneer served with brown rice.
Number of portions: 4 Prep time: 10 minutes Total time: 40 minutes

 

Ingredients

  • ¾ cup brown rice, uncooked
  • 2 tsp (10 mL) canola oil
  • 6 oz (170 g) raw boneless, skinless chicken breast, cubed
  • 3 garlic cloves, minced
  • 2 tsp ginger, grated
  • 2 tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 large onion, minced
  • 1 Serrano chili pepper, minced
  • 3 medium tomatoes, diced
  • 1 lb (454 g) frozen chopped spinach, thawed and squeezed of excess liquid
  • 1 cup plain 2% Greek yogurt
  • 6 oz (170 g) cubed paneer

Directions

  • Cook rice according to package directions; set aside.
  • Heat oil in a large skillet over a medium heat. Cook chicken for 4-5 minutes or until cooked through. Transfer to a plate and set aside.
  • In the remaining oil in the skillet, sauté the garlic, ginger, garam masala, coriander, and cumin for 1 minute.
  • Add the onion and chili pepper and cook until soft, approximately 5 minutes.
  • Stir in tomatoes and cook for 10 minutes. Add the spinach to the skillet and cook for 3-5 minutes.
  • Transfer the mixture to a blender or food processor and add Greek yogurt. Blend until smooth.
  • Return mixture to skillet. Add the paneer and cooked chicken; cover and simmer for 10 minutes.
  • Serve with cooked rice.
Nutrient Per portion
Calories 452 kcal
Protein 33 g
Carbohydrates 44 g
Fat 17 g
Fibre 7 g
Sodium 145 mg

License

Icon for the Creative Commons Attribution 4.0 International License

The High Protein Cookbook for Muscle Health During Cancer Treatment Copyright © by Hillary Wilson; Anissa Armet; and Carla Prado is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

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