NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp ghee

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

0.5 cup tomato puree

1 tbsp full-fat coconut milk

0.5 tsp garam masala

0.25 tsp ground turmeric

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh baby spinach

0.25 cup cooked basmati rice

0.5 cup cauliflower rice

PREPARATION

• 1

  Cut the chicken breast into bite-sized cubes and season with half of the sea salt and black pepper.

• 2

  Heat the ghee in a large skillet over medium-high heat and sear the chicken until golden brown on all sides, then remove from the pan and set aside.

• 3

  In the same skillet, add the diced onion and sauté for 3 to 4 minutes until translucent and soft.

• 4

  Stir in the minced garlic, grated ginger, garam masala, turmeric, and cumin, cooking for 1 minute until highly fragrant.

• 5

  Pour in the tomato puree and coconut milk, stirring to combine and scraping up any browned bits from the bottom of the pan.

• 6

  Return the chicken to the skillet and simmer for 5 to 7 minutes until the sauce thickens and the chicken is cooked through.

• 7

  Stir in the baby spinach and the remaining salt and pepper, allowing the greens to wilt into the sauce.

• 8

  In a separate bowl, mix the cooked basmati rice with the cauliflower rice to create a high-volume, fluffy base.

• 9

  Serve the creamy chicken masala over the rice mixture and enjoy immediately.