NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp coconut oil

0.5 cup yellow onion

1 tsp garlic

1 tsp fresh ginger

1 tbsp curry powder

0.5 cup tomato puree

0.25 cup full-fat coconut milk

1 cup fresh spinach

1 cup cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat the coconut oil in a large skillet over medium-high heat and brown the chicken for 3-4 minutes until golden, then remove from the pan.

• 3

  In the same skillet, add the finely diced onion and sauté until translucent, about 5 minutes.

• 4

  Stir in the minced garlic, grated ginger, and curry powder, cooking for 1 minute until highly aromatic.

• 5

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

• 6

  Return the chicken to the skillet, reduce heat to low, and simmer for 8-10 minutes until the sauce has thickened.

• 7

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

• 8

  Stir the fresh spinach into the curry during the last minute of cooking until just wilted.

• 9

  Serve the warm chicken curry over the cauliflower rice.