NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp ghee

0.25 cup yellow onion

1 tsp garlic

1 tsp ginger

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 cup cauliflower rice

1 tbsp fresh cilantro

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 2

  Melt the ghee in a large skillet over medium-high heat and sear the chicken until golden brown, then remove and set aside.

• 3

  In the same skillet, sauté the finely chopped onion until translucent, then stir in the minced garlic and grated ginger.

• 4

  Add the garam masala and turmeric, toasting the spices for 30 seconds until fragrant.

• 5

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

• 6

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

• 7

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

• 8

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