NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

0.5 tbsp ghee

0.25 cup yellow onion

1 tsp fresh ginger

2 cloves garlic

0.5 cup tomato puree

2 tbsp full-fat coconut milk

1 tsp garam masala

0.5 tsp turmeric powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower rice

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Heat the ghee in a large non-stick skillet over medium-high heat until melted and shimmering.

• 3

  Add the chicken to the skillet and sauté for 5 minutes until golden brown on all sides, then remove chicken and set aside.

• 4

  In the same skillet, add the diced onion, grated ginger, and minced garlic, sautéing for 3 minutes until softened and fragrant.

• 5

  Stir in the garam masala and turmeric powder, toasting the spices for 30 seconds to release their oils.

• 6

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

• 7

  Return the chicken to the skillet, reduce heat to low, and simmer for 10 minutes until the sauce has thickened and chicken is cooked through.

• 8

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

• 9

  Divide the cauliflower rice into a bowl, top with the chicken tikka masala, and garnish with fresh chopped cilantro.