NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp Greek yogurt

0.5 tbsp ghee

0.5 cup tomato puree

0.25 cup full-fat coconut milk

1 cup cauliflower rice

1 tsp garam masala

1 tsp ground turmeric

0.5 tsp ground cumin

0.5 tsp ginger powder

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  In a small bowl, whisk together the Greek yogurt, garam masala, turmeric, cumin, ginger powder, and garlic powder to create a marinade.

• 2

  Cut the chicken breast into bite-sized pieces and toss in the yogurt mixture until evenly coated.

• 3

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

• 4

  Add the marinated chicken to the skillet and sear until golden brown on all sides, about 5-6 minutes.

• 5

  Pour in the tomato puree and full-fat coconut milk, stirring to combine with the chicken.

• 6

  Reduce the heat to low and simmer for 10 minutes until the sauce thickens and the chicken is cooked through.

• 7

  While the sauce simmers, steam or sauté the cauliflower rice in a separate pan until tender.

• 8

  Season the gravy with sea salt and black pepper to taste.

• 9

  Serve the chicken and gravy over the cauliflower rice and garnish with fresh cilantro.