
High Protein Chicken Tikka Rice Bowls
High Protein Chicken Tikka Rice Bowls
Rated 5.0 stars by 1 users
Category
Calorie Counted
Cuisine
Indian
Servings
3
Prep Time
20 minutes
Cook Time
20 minutes
Calories
650
High Protein Chicken Tikka Rice Bowls
Let's be honest, most meal prep food is boring.
You've probably done it before. A few containers of plain chicken, rice and broccoli on a Sunday, only to be sick of it by Tuesday and ordering a takeaway by Friday.
These High Protein Chicken Tikka Rice Bowls solve that problem.
You still get all the benefits of a high protein lunch, but with proper flavour. The chicken is marinated in our Tikka Spice Blend, giving it that classic takeaway-style chicken tikka flavour, while the rice is cooked with whole spices and turmeric for extra aroma and colour. Finish it off with a fresh mint and coriander yoghurt dressing and you've got a meal that genuinely feels like something you'd choose to eat, rather than something you have to eat.
At under 600 calories and over 45g of protein per portion, it's become one of my favourite meal prep lunches when I want something filling that doesn't feel like diet food.
Why This Works So Well For Meal Prep
Some recipes are great straight from the pan but don't hold up in the fridge. This isn't one of them.
The chicken stays juicy thanks to the yoghurt marinade, the rice reheats brilliantly and the yoghurt sauce brings everything back to life when you're ready to eat.
Make a batch on Sunday and you've got lunches sorted for the next few days without having to think about it.
It's also one of those meals that doesn't feel repetitive. You're getting plenty of flavour from the tikka chicken, freshness from the yoghurt sauce and enough carbs from the rice to keep you going through the afternoon.
Author:Matt Cooper Bites
Ingredients
-
600g chicken breast
-
3 tbsp fat free greek yogurt
-
3 tbsp Matt Cooper Bites Tikka Spice Blend
-
0.25 tsp red food colour
-
210g basmati rice
-
Cinnamon stick
-
3 green cardamom pods
-
3 cloves
-
1 bay leaf
-
0.5 tsp turmeric
-
Around 500g of water
-
250g fat free greek yogurt
-
1 tbsp mint sauce
-
Bunch of fresh coriander
-
Charred garlic clove or raw
-
3 tsp sweetener
-
Splash of milk
-
Salt to taste
-
Salad of choice
Directions
Tikka
Add the diced chicken breast to a mixing bowl.
Add the fat free Greek yoghurt, Matt Cooper Bites Tikka Spice Blend and red food colouring.
Mix everything together until the chicken is fully coated. Add a small splash of water if needed to loosen the marinade.
Cover and leave to marinate in the fridge. Ideally leave it for at least 2 hours, but overnight is even better.
Cook the marinated chicken tikka in an air fryer, oven or pan until cooked through and lightly charred on the outside.
Dressing
To make the yoghurt sauce, add the fat free Greek yoghurt, mint sauce, fresh coriander, charred garlic, sweetener, milk and salt to a blender.
Blend until smooth, then taste and adjust with more salt, mint or sweetener if needed. Keep in the fridge until serving.
Rice
Add the basmati rice to a saucepan with the water, cinnamon stick, cardamom pods, cloves, bay leaf and turmeric.
Bring to the boil, then reduce the heat to low and cook with the lid on for 12 minutes. Turn off then leave the lid on for 5 minutes.
Remove the whole spices from the rice and fluff with a fork.
Add any salad or vegetables of your choice. Serve.
Recipe Video
Nutrition
Nutrition
- Nutrition Serving Size
- 1 serving (approx)
- per serving
- Calories
- 650
- Carbs
- 86 grams
- 29%
- Protein
- 65 grams
- 130%
- Fat
- 12 grams
- 19%
- Saturated Fat
- 5 grams
- 29%
- Trans Fat
- 0 grams
- Cholesterol
- 152 milligrams
- 51%
- Fiber
- 9 grams
- 35%
- Sugar
- 13 grams
- Sodium
- 484 milligrams
- 21%
- Iron
- 8 milligrams
- 42%
- Potassium
- 1496 milligrams
- 43%



Leave a comment
This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.