NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

0.5 cup yellow onion

2 cloves garlic

1 tsp fresh ginger

0.5 cup tomato puree

2 tbsp full-fat coconut milk

1 cup fresh spinach

1 cup cauliflower rice

0.5 tsp turmeric

1 tsp garam masala

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat the olive oil in a large skillet over medium heat and sauté the chicken until golden and cooked through.

• 3

  Remove the chicken from the pan and set aside, then add the diced yellow onion to the same skillet, cooking until translucent.

• 4

  Stir in the minced garlic, grated fresh ginger, turmeric, garam masala, and ground cumin, cooking for 1 minute until the spices are highly aromatic.

• 5

  Pour in the tomato puree and full-fat coconut milk, stirring well to combine the sauce, and let it simmer for 5 minutes.

• 6

  Return the cooked chicken to the skillet and add the fresh spinach, stirring gently until the leaves are wilted into the sauce.

• 7

  In a separate pan or microwave-safe bowl, lightly steam the cauliflower rice until tender.

• 8

  Serve the creamy chicken curry warm over the cauliflower rice base.