YOUR SOLIN GENERATED RECIPE
Creamy Coconut Chicken Tikka with Cauliflower Rice
Savor a vibrant dish featuring tender chicken infused with a creamy coconut tikka sauce, paired with light and fluffy cauliflower rice. This meal balances aromatic spices with the sweetness of coconut milk and the freshness of red bell pepper and onion for a satisfying, nutrient-packed experience.
INGREDIENTS
6.5 ounces Chicken Breast
1/4 cup Light Coconut Milk
1 cup Cauliflower Rice
1/4 cup diced Red Bell Pepper
1/4 cup diced Onion
1 teaspoon Olive Oil
1 clove Garlic, minced
1 teaspoon Ginger, grated
1 tablespoon Tikka Masala Spice Blend
PREPARATION
Begin by cutting the chicken breast into bite-sized pieces. In a bowl, combine the chicken with tikka masala spice blend, minced garlic, grated ginger, and a drizzle of olive oil. Allow it to marinate for at least 15 minutes.
Meanwhile, prepare the cauliflower rice by either grating raw cauliflower or pulsing florets in a food processor until it resembles rice.
Heat a skillet over medium-high heat and add the marinated chicken pieces. Sauté until the chicken is browned and cooked through, about 6-8 minutes.
Once the chicken is nearly cooked, pour in the light coconut milk and add the diced red bell pepper and onion. Stir well and let the mixture simmer for an additional 3-4 minutes, allowing the flavors to meld and the sauce to thicken slightly.
In a separate pan or the same skillet, lightly sauté the cauliflower rice for about 2-3 minutes just until warmed through. Avoid overcooking to keep a light, grain-like texture.
Plate a serving of cauliflower rice and top with the creamy coconut chicken tikka. Serve hot and enjoy this flavorful, low-calorie meal.