NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup plain Greek yogurt

1 tsp garam masala

0.5 tsp turmeric

0.5 tsp sea salt

0.25 tbsp ghee

0.5 cup yellow onion

1 tbsp fresh ginger

2 cloves garlic

0.5 cup tomato puree

0.13 cup full-fat coconut milk

1 cup cauliflower rice

1 tbsp fresh cilantro

PREPARATION

• 1

  In a medium bowl, combine the diced chicken breast with Greek yogurt, garam masala, turmeric, and sea salt until evenly coated.

• 2

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

• 3

  Add the marinated chicken to the skillet and sear for 5-6 minutes until golden brown on all sides, then remove chicken and set aside.

• 4

  In the same skillet, add the diced yellow onion, minced ginger, and minced garlic, sautéing for 3-4 minutes until the onion is translucent.

• 5

  Stir in the tomato puree and full-fat coconut milk, bringing the mixture to a gentle simmer while scraping up any browned bits from the bottom of the pan.

• 6

  Return the chicken to the skillet and simmer for 8-10 minutes until the sauce has thickened and the chicken is cooked through.

• 7

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

• 8

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