NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp ghee

0.5 cup tomato puree

3 tbsp full-fat coconut milk

1 clove garlic

0.5 tsp fresh ginger

1 tsp garam masala

0.25 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower rice

0.25 cup cooked basmati rice

1 tbsp fresh cilantro

PREPARATION

• 1

  Cut the chicken breast into 1-inch bite-sized pieces and season evenly with sea salt and black pepper.

• 2

  Heat the ghee in a large skillet over medium heat until melted and shimmering.

• 3

  Add the minced garlic and grated fresh ginger to the skillet, sautéing for 1 minute until fragrant.

• 4

  Add the chicken pieces to the pan and cook for 5-6 minutes, browning all sides.

• 5

  Stir in the garam masala and turmeric, coating the chicken thoroughly in the dry spices.

• 6

  Pour in the tomato puree and full-fat coconut milk, stirring to combine into a smooth sauce.

• 7

  Reduce heat to low and simmer for 8-10 minutes until the chicken is cooked through and the sauce has thickened.

• 8

  While the chicken simmers, steam the cauliflower rice and toss it with the cooked basmati rice in a small bowl.

• 9

  Plate the chicken and sauce over the rice blend and garnish with fresh chopped cilantro before serving.