NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Greek yogurt

1 tsp Garam masala

0.5 tsp Ground turmeric

0.5 tsp Ground cumin

1 tsp Olive oil

0.5 cup Yellow onion

1 tbsp Fresh ginger

2 cloves Garlic

0.5 cup Tomato puree

2 tbsp Full-fat coconut milk

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Cauliflower rice

1 tbsp Fresh cilantro

PREPARATION

• 1

  In a small bowl, combine the cubed chicken breast with Greek yogurt and half of the garam masala, turmeric, and cumin; allow it to marinate for at least 15 minutes.

• 2

  Heat the olive oil in a large skillet over medium heat and sauté the diced onion until it becomes translucent and soft.

• 3

  Stir in the minced garlic and fresh ginger, cooking for about 1 minute until the mixture is highly fragrant.

• 4

  Add the marinated chicken to the skillet and cook until browned on all sides, approximately 5-7 minutes.

• 5

  Pour in the tomato puree and the remaining spices, then reduce heat and simmer for 10 minutes to let the flavors meld.

• 6

  Stir in the full-fat coconut milk to achieve a creamy consistency and season the sauce with sea salt and black pepper.

• 7

  In a separate small pan, lightly sauté the cauliflower rice over medium heat for 3-5 minutes until tender but not mushy.

• 8

  Plate the cauliflower rice, top with the creamy chicken tikka masala, and garnish with chopped fresh cilantro.