NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup full-fat coconut milk

0.5 cup tomato puree

1 tsp avocado oil

0.25 cup yellow onion

1 clove garlic

1 tsp fresh ginger

1 tsp garam masala

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh baby spinach

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Add the diced chicken breast and cook until golden brown on all sides, approximately 5-6 minutes.

• 3

  Stir in the diced onion, minced garlic, and grated ginger, sautéing until the onion is translucent and fragrant.

• 4

  Add the garam masala, turmeric, sea salt, and black pepper, stirring for one minute to toast the spices and release their oils.

• 5

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

• 6

  Reduce the heat to low and simmer for about 10 minutes until the sauce has thickened and the chicken is tender and cooked through.

• 7

  Fold in the fresh baby spinach and stir until the leaves are just wilted into the creamy sauce.

• 8

  Garnish the dish with freshly chopped cilantro before serving warm.