YOUR SOLIN GENERATED RECIPE
Creamy Coconut Chicken Tikka with Cauliflower Rice
Savor a fusion of succulent, marinated chicken bathed in a creamy coconut sauce, infused with warming spices and paired with light, fluffy cauliflower rice. This dish brings together vibrant flavors and a comforting creaminess, making it a delightful yet balanced meal.
INGREDIENTS
5 oz Chicken Breast
1/4 cup Light Coconut Milk
2 tbsp Plain Nonfat Greek Yogurt
1 cup Cauliflower Rice
1 tbsp Olive Oil
2 cloves Garlic
1 tsp Fresh Ginger
2 tsp Tikka Masala Spice Mix
1 tbsp Lemon Juice
Salt and Black Pepper to taste
PREPARATION
Begin by cutting the chicken breast into bite-sized pieces. In a bowl, combine the chicken with garlic, ginger, tikka masala spice mix, lemon juice, a pinch of salt and pepper, and 1 tablespoon of Greek yogurt to help tenderize and marinate. Let it sit for at least 20 minutes.
While the chicken marinates, heat the olive oil in a skillet over medium heat. Sauté the remaining garlic for an extra burst of flavor.
Add the marinated chicken pieces to the skillet. Cook until the chicken is browned all over, about 5-7 minutes.
Pour in the light coconut milk and add the remaining Greek yogurt. Stir well, allowing the sauce to simmer gently, and cook until the chicken is fully cooked and the flavors meld, about 5 more minutes.
Meanwhile, prepare the cauliflower rice by lightly steaming or microwaving it for 2-3 minutes until tender.
Serve the creamy coconut chicken tikka over a bed of warm cauliflower rice, and finish with an extra dash of lemon juice and a sprinkle of salt and pepper if desired.