NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp ghee

0.5 cup yellow onion

1 tsp ginger

2 cloves garlic

1 tbsp garam masala

0.5 tsp turmeric

0.5 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup tomato puree

3 tbsp full-fat coconut milk

1 cup cauliflower rice

1 tbsp fresh cilantro

PREPARATION

• 1

  Heat the ghee in a large skillet over medium-high heat until melted and shimmering.

• 2

  Add the cubed chicken breast to the skillet and sear until golden brown on all sides, then remove chicken and set aside.

• 3

  In the same skillet, add the diced yellow onion and sauté until translucent, about 4 minutes.

• 4

  Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

• 5

  Add the garam masala, turmeric, cumin, sea salt, and black pepper, stirring constantly for 30 seconds to toast the spices.

• 6

  Pour in the tomato puree and return the chicken to the pan, bringing the mixture to a gentle simmer for 8 minutes.

• 7

  Stir in the full-fat coconut milk to create a rich, creamy sauce and simmer for an additional 2 minutes.

• 8

  While the sauce thickens, sauté the cauliflower rice in a separate lightly greased pan for 3-5 minutes until tender.

• 9

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