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A flavorful Indian-inspired dinner featuring spiced grilled chicken served with a nutritious pilaf made without quinoa.

In a bowl, mix olive oil, minced garlic, grated ginger, cumin powder, coriander powder, turmeric powder, and lemon juice.
Marinate the chicken breast in the mixture for at least 30 minutes.
Preheat the grill to medium-high heat and grill the chicken for about 6-7 minutes on each side or until fully cooked.
In a pot, heat a little olive oil and sauté chopped onion until translucent.
Add diced carrot and green peas to the pot and cook for another 5 minutes.
Stir in the brown rice and pour in the chicken broth. Bring to a boil.
Reduce heat to low, cover the pot, and simmer until the rice is cooked and liquid is absorbed.
Stir in chopped almonds and raisins into the pilaf before serving.
Serve the grilled chicken alongside the pilaf.

In a bowl, mix olive oil, minced garlic, grated ginger, cumin powder, coriander powder, turmeric powder, and lemon juice.

Marinate the chicken breast in the mixture for at least 30 minutes.

Preheat the grill to medium-high heat and grill the chicken for about 6-7 minutes on each side or until fully cooked.

In a pot, heat a little olive oil and sauté chopped onion until translucent.

Add diced carrot and green peas to the pot and cook for another 5 minutes.

Stir in the brown rice and pour in the chicken broth. Bring to a boil.

Reduce heat to low, cover the pot, and simmer until the rice is cooked and liquid is absorbed.

Stir in chopped almonds and raisins into the pilaf before serving.

Serve the grilled chicken alongside the pilaf.