NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp extra virgin olive oil

0.25 cup yellow onion

1 tsp garlic

1 tsp fresh ginger

0.5 cup tomato puree

0.25 cup full-fat coconut milk

1 tsp garam masala

0.5 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh baby spinach

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken until golden brown on all sides, then remove and set aside.

• 3

  In the same skillet, sauté the diced yellow onion, minced garlic, and grated fresh ginger until fragrant and the onion is translucent.

• 4

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

• 5

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

• 6

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

• 7

  Fold in the fresh baby spinach until just wilted and season with the remaining sea salt and black pepper.

• 8

  Garnish with fresh cilantro before serving.