NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp ghee

0.5 cup yellow onion

1 tbsp fresh ginger

2 cloves garlic

0.5 cup tomato puree

0.25 cup full-fat coconut milk

1 tsp garam masala

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cups cauliflower rice

1 tbsp fresh cilantro

PREPARATION

• 1

  Heat the ghee in a large skillet over medium-high heat.

• 2

  Add the cubed chicken breast and sear for 5-6 minutes until golden and cooked through; remove from the pan and set aside.

• 3

  In the same skillet, add the diced onion, grated ginger, and minced garlic, sautéing until the onion is translucent.

• 4

  Stir in the garam masala, turmeric, sea salt, and black pepper, toasting the spices for 30 seconds until fragrant.

• 5

  Pour in the tomato puree and coconut milk, whisking the mixture until it becomes a smooth, velvety sauce.

• 6

  Return the cooked chicken to the skillet and simmer for 5 minutes to allow the flavors to meld together.

• 7

  While the chicken simmers, steam the cauliflower rice in a separate pan or microwave until tender.

• 8

  Serve the creamy chicken over the cauliflower rice and garnish with freshly chopped cilantro.