NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast (142g)

1/4 cup Light Coconut Milk (60g)

1 tsp Unsalted Butter (5g)

1/4 medium Yellow Onion (40g)

1 Garlic Clove (3g)

1 tbsp Tomato Paste (16g)

1 tsp Extra Virgin Coconut Oil (4.5g)

1/2 tsp Ground Turmeric (1.5g)

1/2 tsp Ground Cumin (1.8g)

1/2 tsp Smoked Paprika (1.8g)

Pinch Salt

Pinch Black Pepper

PREPARATION

• 1

  Pat the chicken breast dry and season lightly with a pinch of salt and black pepper.

• 2

  Heat a teaspoon of extra virgin coconut oil in a skillet over medium heat. Sauté the finely chopped onion until softened and translucent.

• 3

  Add the minced garlic and cook for another 30 seconds until fragrant.

• 4

  Stir in the tomato paste, ground turmeric, ground cumin, and smoked paprika, letting the spices bloom for about a minute.

• 5

  Add the chicken breast to the skillet, and lightly brown on each side for about 2-3 minutes per side.

• 6

  Reduce the heat and pour in the light coconut milk, then add the unsalted butter. Stir the mixture gently until the butter melts and a creamy sauce forms.

• 7

  Cover and simmer on low heat for 8-10 minutes, or until the chicken is fully cooked and tender, ensuring the sauce has thickened slightly.

• 8

  Taste and adjust seasoning with salt and pepper as needed. Serve warm, drizzling the creamy coconut sauce over the chicken.