NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup basmati rice

1.5 tbsp coconut milk

0.25 cup tomato puree

1 tsp olive oil

0.25 cup yellow onion

0.5 cup fresh spinach

1 tsp garam masala

0.5 tsp turmeric powder

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 tsp fresh ginger

PREPARATION

• 1

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

• 2

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

• 3

  Stir in the diced yellow onion, minced garlic, and grated ginger, sautéing for 3 to 4 minutes until the onion is translucent and fragrant.

• 4

  Reduce the heat to medium and stir in the garam masala and turmeric powder, cooking for 1 minute to toast the spices.

• 5

  Pour in the tomato puree and coconut milk, stirring well to create a smooth and creamy sauce.

• 6

  Simmer the mixture for 5 to 7 minutes until the chicken is cooked through and the sauce has thickened slightly.

• 7

  Fold in the fresh spinach and stir until the leaves are just wilted.

• 8

  Serve the creamy chicken masala immediately over the warm cooked basmati rice.