NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.33 cup cooked basmati rice

2 tbsp full-fat coconut milk

0.5 cup tomato puree

1 tsp olive oil

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

1 tsp garam masala

0.25 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh spinach

PREPARATION

• 1

  Heat the olive oil in a large skillet over medium heat and sauté the diced onion, minced garlic, and grated ginger until fragrant.

• 2

  Add the chicken breast pieces to the skillet, seasoning with sea salt and black pepper, and cook until golden brown on all sides.

• 3

  Stir in the tomato puree, garam masala, and turmeric, then pour in the coconut milk to create a rich, orange sauce.

• 4

  Reduce heat to low and simmer for 8-10 minutes until the chicken is cooked through and the sauce has thickened slightly.

• 5

  Add the fresh spinach to the pan, stirring gently until it wilts into the sauce, then serve immediately over the warm basmati rice.