NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast (approx. 140g)

1/4 cup Lite Coconut Milk (approx. 60g)

1.5 cups Cauliflower Rice (approx. 150g)

1/4 medium Yellow Onion (approx. 30g)

1 Garlic Clove

1/2 tsp Turmeric Powder

1/4 tsp Ground Cumin

1 tsp Olive Oil

Salt and Pepper to taste

2 tbsp Fresh Cilantro

PREPARATION

• 1

  Pat the chicken breast dry and season lightly with salt and pepper.

• 2

  Heat olive oil in a pan over medium heat. Add the chopped onion and minced garlic, sautéing until translucent and fragrant.

• 3

  Add the chicken breast to the pan and sear on both sides until lightly browned.

• 4

  Sprinkle in the turmeric powder and ground cumin, stirring to evenly coat the chicken and onions.

• 5

  Pour in the lite coconut milk and allow the chicken to simmer for about 8-10 minutes, or until cooked through and the sauce slightly thickens.

• 6

  In a separate pan, lightly sauté the cauliflower rice for 3-4 minutes until just tender, seasoning with a pinch of salt and pepper.

• 7

  Serve the coconut-turmeric chicken over a bed of warm cauliflower rice, garnishing with fresh cilantro.

• 8

  Enjoy your meal while it's warm!