NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp olive oil

0.25 cup yellow onion

1 tsp garlic

1 tsp ginger

0.5 cup tomato puree

0.25 cup full-fat coconut milk

1 tsp garam masala

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower rice

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  In a large skillet, heat the olive oil over medium-high heat and add the chicken cubes, browning them for about 5 minutes until golden.

• 3

  Remove the chicken from the pan and set aside. In the same skillet, add the diced yellow onion and sauté until translucent, about 3 minutes.

• 4

  Stir in the minced garlic and ginger, cooking for 1 minute until fragrant.

• 5

  Add the garam masala and turmeric to the pan, stirring constantly for 30 seconds to toast the spices without burning them.

• 6

  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.

• 7

  Return the chicken to the skillet and reduce heat to low, simmering for 8-10 minutes until the sauce has thickened and the chicken is cooked through.

• 8

  While the chicken simmers, steam the cauliflower rice in a separate pan or microwave until tender.

• 9

  Serve the creamy chicken masala over the cauliflower rice and garnish with freshly chopped cilantro.