High Protein Palak Chicken

Experience the perfect fusion of nutrition and flavor with this High Protein Palak Chicken recipe, a wholesome dish that brings together tender, marinated chicken and silky spinach puree in a symphony of aromatic spices. Packed with protein and loaded with nutrients, this vibrant green curry is not only great for meal preps but also a fantastic option for weight-conscious food lovers. With a luscious blend of ginger-garlic paste, yogurt, and robust Indian spices like garam masala and coriander powder, this low-carb, gluten-free delight is cooked to perfection in just under an hour. Serve it piping hot with roti, naan, or steamed rice, and savor the rich, earthy flavors that make this dish a stellar choice for a healthy, hearty dinner.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 500 grams boneless skinless chicken breast
• 200 grams fresh spinach leaves
• 1 large onion
• 1 large tomato
• 2 tablespoons ginger-garlic paste
• 2 green chilies
• 4 tablespoons plain yogurt
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 150 ml water
• 2 tablespoons fresh coriander leaves

Directions

Step 1

Begin by washing the fresh spinach leaves thoroughly under running water. Blanch them in boiling water for 2-3 minutes, then immediately transfer them to a bowl of ice water to preserve the vibrant green color. Drain and blend the spinach into a smooth puree. Set aside.

Step 2

Dice the chicken breast into bite-sized pieces. Finely chop the onion and tomato. Slit the green chilies and set them aside.

Step 3

In a medium-sized mixing bowl, combine the ginger-garlic paste, yogurt, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Add the chicken pieces to this marinade, mix well, and let it rest for at least 15 minutes.

Step 4

Heat vegetable oil in a large non-stick pan over medium heat. Add the chopped onions and sauté until golden brown.

Step 5

Add the marinated chicken pieces to the pan and cook until they are no longer pink and begin to brown.

Step 6

Stir in the chopped tomato and green chilies. Cook for another 5 minutes, allowing the tomatoes to soften.

Step 7

Pour in the spinach puree and mix until all ingredients are well combined. Add water to adjust the consistency if needed.

Step 8

Cover the pan and let the mixture simmer on low heat for 20 minutes, or until the chicken is fully cooked and tender, stirring occasionally.

Step 9

Once cooked, add garam masala and mix well. Garnish with freshly chopped coriander leaves before serving.

Step 10

Serve hot with roti, naan, or rice to enjoy a healthy and hearty meal.

Nutrition Facts

Serving size	1463.5 grams (1463.5g)

Amount per serving	% Daily Value*
Calories	1327

Total Fat 46.70g	60%
Saturated Fat 9.20g	46%
Polyunsaturated Fat 16.90g
Cholesterol 383mg	128%
Sodium 4685mg	204%
Total Carbohydrate 72.90g	27%
Dietary Fiber 15.70g	56%
Total Sugars 35.10g
Protein 156.40g	313%

Vitamin D 29IU	144%
Calcium 544mg	42%
Iron 17mg	97%
Potassium 3701mg	79%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.4%

Protein: 46.8%

Carbs: 21.8%