NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp ghee

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

0.5 cup tomato puree

0.25 cup full-fat coconut milk

1 tsp garam masala

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower rice

1 tbsp fresh cilantro

PREPARATION

• 1

  Cut the chicken breast into 1-inch bite-sized cubes.

• 2

  Heat the ghee in a large skillet over medium-high heat and sear the chicken until golden brown on all sides, then remove from the pan.

• 3

  In the same skillet, add the onion, garlic, and ginger, sautéing for 3 minutes until the onion is translucent and fragrant.

• 4

  Stir in the garam masala, turmeric, sea salt, and black pepper, toasting the spices for 1 minute.

• 5

  Pour in the tomato puree and bring to a gentle simmer, then return the chicken to the pan and cook for 5 minutes.

• 6

  Stir in the coconut milk to create a creamy sauce and simmer for another 2 minutes until the chicken is fully cooked through.

• 7

  Steam or sauté the cauliflower rice in a separate pan for 3-4 minutes until tender.

• 8

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