NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

1/2 tablespoon Unsalted Butter

1/4 cup Light Coconut Milk

1/4 cup Low-Fat Greek Yogurt

1/4 cup Tomato Puree

1 clove Garlic, minced

1 teaspoon Ginger, grated

1 teaspoon Ground Turmeric

1 teaspoon Ground Cumin

1 teaspoon Paprika

1 pinch Salt

1 pinch Black Pepper

PREPARATION

• 1

  Heat a skillet over medium heat and add the unsalted butter, allowing it to melt and infuse the pan with its richness.

• 2

  Add the minced garlic and grated ginger to the skillet, sautéing for about 30 seconds until fragrant.

• 3

  Stir in the ground turmeric, cumin, and paprika; toast the spices for another 30 seconds to release their aromatics.

• 4

  Add the chicken breast to the skillet, searing each side for 2-3 minutes until lightly browned.

• 5

  Pour in the tomato puree and light coconut milk, stirring to combine the flavors. Lower the heat and let the sauce simmer for about 5 minutes.

• 6

  Reduce the heat further and stir in the low-fat Greek yogurt, creating a creamy sauce that gently coats the chicken. Adjust salt and black pepper to taste.

• 7

  Cover the skillet and simmer for another 5-7 minutes until the chicken is cooked through and tender.

• 8

  Serve warm, garnished with an optional sprinkle of fresh herbs if desired.