One Pot Saag Chicken Rice (Edit recipe)

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Inspired by a delicious Indian recipe that is loved by so many - this Saag Chicken Rice is a simple one pot meal that will quickly become the family favorite! This recipe can be a quick nutritious weekday dinner or a great option to meal prep over the weekend. It makes for a balanced meal with protein from the chicken, carbs from the rice, healthy fats from ghee and tons of micro nutrients from the green veggies! It can also be made vegetarian by replacing chicken with paneer or made vegan by adding tofu instead of chicken. The bold fresh flavors will surely be a treat for your taste buds.

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PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

17

Serves: 5

Ingredients

2 Tbsp Ghee, Or oil of choice
1.5 lb Chicken Breast, Cut into small pieces
1 cup Basmati Rice
1 whole Onion
3 Tbsp Tomato Paste, or 1/2 cup tomato puree
3 cloves Garlic, Chopped finely or sub with garlic powder
1 pieces Ginger Root, 1 inch piece, chopped finely, can sub with ginger powder
3 cups Spinach
1 cup Baby Kale, Or replace it by other greens of choice
1 whole Zucchini, Sliced
1 cup Broccoli, Cut into small florets
1.5 tsp Salt

Spices

1.5 tsp Coriander, Ground
1 tsp Cumin, Ground
0.5 tsp Turmeric
1 tsp Cayenne Pepper, or chili powder

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Turn on Instant pot on sauté mode and add ghee
Toss in the onions and stir for a 5 mins till onions are translucent
Add ginger and garlic and sauté for 1 min
Add chicken and brown it for 3-5 minutes
Add the broccoli, zucchini and tomato paste and stir. If anything is sticking to the bottom, scrape it off gently
Finally add all the spices - coriander powder, cumin powder, turmeric , cayenne and salt and mix well
Wash the rice, drain all water and add it to the pot
Blend the spinach and kale with 2 cups of water
Pour the blended greens into the instant pot, mix well
Lock the lid and cook on high pressure for 10 mins. Once instant pot is done cooking, release pressure manually and open lid
Serve with a side of greek yogurt/onions/salad

Notes

if you dont have an instant pot, you can make it using a pot with a lid. You will need to increase the cooking time by a bit. You can use chicken thighs instead of chicken breasts You can also make a vegetarian version by replacing chicken with paneer or a vegan version by adding tofu instead of chicken

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	340
Fat:	18 g
Carbohydrates:	12 g
Protein:	30 g
Cholesterol:	98 g
Sodium:	774 mg
Fiber:	1 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.