NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

0.25 cup yellow onion

1 tsp garlic

1 tsp ginger

0.5 cup tomato puree

0.25 cup full-fat coconut milk

1 cup baby spinach

1.5 cup cauliflower rice

1 tsp curry powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the chicken breast pieces evenly with the sea salt and black pepper.

• 2

  Heat the olive oil in a large skillet over medium-high heat and brown the chicken until golden on all sides.

• 3

  Add the diced yellow onion, minced garlic, and grated ginger to the skillet, sautéing for 3 minutes until softened.

• 4

  Sprinkle the curry powder over the chicken and vegetables, stirring for 60 seconds to toast the spices.

• 5

  Pour in the tomato puree and full-fat coconut milk, then reduce the heat to low and simmer for 8 to 10 minutes until the sauce thickens.

• 6

  Stir in the baby spinach and cook for 1 minute until the leaves are just wilted.

• 7

  Steam the cauliflower rice according to package instructions and serve the chicken curry over the top.