NUTRITION

SERVINGS

INGREDIENTS

5 oz 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

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cups cauliflower rice

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Season the cubed chicken breast with sea salt and black pepper, then brown in the skillet for 4-5 minutes until golden.

• 3

  Add the diced onion, minced ginger, and garlic to the pan, sautéing for 3 minutes until the onion is translucent and fragrant.

• 4

  Stir in the garam masala and turmeric, tossing to coat the chicken and aromatics evenly.

• 5

  Pour in the tomato puree and coconut milk, stirring to combine, then reduce heat and simmer for 8-10 minutes until the sauce has thickened.

• 6

  While the chicken simmers, lightly sauté the cauliflower rice in a separate pan with a splash of water or lid for 5 minutes until tender.

• 7

  Divide the cauliflower rice into bowls, top with the butter chicken and sauce, and garnish with fresh chopped cilantro.