NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tsp ghee

0.5 cup yellow onion

2 cloves garlic

1 tsp fresh ginger

0.5 cup tomato puree

0.25 cup full-fat coconut milk

1 tsp garam masala

0.5 tsp ground 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 pieces and season evenly with the sea salt and black pepper.

• 2

  Heat the ghee in a large skillet over medium-high heat and sear the chicken until golden brown on all sides, then remove and set aside.

• 3

  In the same skillet, add the diced yellow onion and sauté for 3-4 minutes until translucent.

• 4

  Add the minced garlic and grated fresh ginger, stirring constantly for 1 minute until fragrant.

• 5

  Stir in the garam masala and ground turmeric, allowing the spices to toast in the pan for 30 seconds.

• 6

  Pour in the tomato puree and full-fat coconut milk, whisking gently to create a smooth, orange sauce.

• 7

  Return the seared chicken to the skillet, reduce heat to low, and simmer for 8-10 minutes until the sauce has thickened.

• 8

  While the chicken simmers, steam the cauliflower rice in a separate covered pan with a splash of water for 5 minutes until tender.

• 9

  Portion the cauliflower rice into a bowl, top with the creamy chicken masala, and garnish with freshly chopped cilantro.