High-Protein Chicken Tikka Bowl

In a medium bowl, combine 100g of the Greek yogurt, half of the garlic paste, half of the ginger paste, lemon juice, half of the garam masala, turmeric, cumin, half of the salt, and half of the olive oil. Add the cubed chicken breast and toss to coat evenly. Let marinate for at least 15 minutes.

Rinse the basmati rice thoroughly and cook according to package instructions until fluffy. Set aside and keep warm.

Preheat your oven to 200°C (400°F). Toss the red bell pepper strips and broccoli florets with the remaining olive oil and a pinch of salt. Spread them on a baking sheet and roast for 15-20 minutes until tender and lightly charred at the edges.

Heat a grill pan or skillet over medium-high heat with a light spray of oil. Cook the marinated chicken cubes for 6-8 minutes, turning occasionally, until fully cooked through and slightly charred on the outside.

Prepare the spiced yogurt sauce by mixing the remaining 50g of Greek yogurt with the remaining garlic paste, ginger paste, a pinch of garam masala, and a splash of water to reach a drizzling consistency.

Assemble the bowls by dividing the cooked basmati rice between two bowls. Top with the roasted vegetables and grilled chicken tikka. Drizzle with the spiced yogurt sauce and garnish with freshly chopped cilantro before serving.