NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup basmati rice

0.5 cup tomato puree

2 tbsp full-fat coconut milk

0.5 tbsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

1 tsp fresh ginger

1 tsp garam masala

0.25 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Rinse the basmati rice under cold water and cook according to package directions using 0.5 cup of water.

• 2

  Heat the olive oil in a large skillet over medium-high heat and add the chicken breast pieces.

• 3

  Sauté the chicken until golden brown on all sides for about 5 minutes, then remove from the pan and set aside.

• 4

  In the same skillet, add the diced onion, minced garlic, and grated ginger, cooking until soft and fragrant.

• 5

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

• 6

  Pour in the tomato puree and return the chicken to the skillet, stirring to combine.

• 7

  Reduce heat to low and simmer for 7 minutes until the sauce has thickened slightly.

• 8

  Stir in the coconut milk until the sauce is creamy and heated through.

• 9

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