NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.33 cup cooked basmati rice

2 tbsp full-fat coconut milk

0.25 cup tomato puree

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

0.75 tsp garam masala

0.25 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tbsp avocado oil

1 tbsp fresh cilantro

PREPARATION

• 1

  Heat the avocado oil in a large skillet over medium-high heat.

• 2

  Add the diced chicken breast to the skillet and sauté until golden brown on all sides, about 5-7 minutes.

• 3

  Stir in the diced yellow onion and cook until translucent, then add the minced garlic and grated ginger, sautéing for another 1 minute until fragrant.

• 4

  Sprinkle the garam masala, turmeric, sea salt, and black pepper over the chicken and vegetables, stirring to coat evenly.

• 5

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

• 6

  Reduce the heat to low and simmer the sauce for 10 minutes until it thickens into a velvety consistency.

• 7

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