NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp ghee

0.5 cup tomato puree

0.25 cup full-fat coconut milk

1 cup fresh spinach

1 cup cauliflower rice

0.5 tsp garam masala

0.25 tsp turmeric

0.25 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp minced garlic

1 tsp grated ginger

PREPARATION

• 1

  Pat the chicken breast dry and cut into bite-sized cubes, then season evenly with sea salt and black pepper.

• 2

  Heat the ghee in a large skillet over medium-high heat until it begins to shimmer.

• 3

  Add the chicken cubes to the skillet and sear until golden brown on all sides, approximately 5-6 minutes.

• 4

  Reduce the heat to medium and stir in the minced garlic and grated ginger, sautéing for 1 minute until fragrant.

• 5

  Add the garam masala, turmeric, and cumin to the pan, stirring constantly for 30 seconds to toast the spices.

• 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 skillet.

• 7

  Simmer the sauce for 5-7 minutes until it thickens slightly and the chicken is cooked through.

• 8

  Fold in the fresh spinach and cook for 1-2 minutes until just wilted into the sauce.

• 9

  Steam the cauliflower rice in a separate pan or the microwave until tender and hot.

• 10

  Serve the creamy butter chicken over the cauliflower rice and enjoy immediately.