NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp ghee

0.5 cup tomato puree

0.25 cup full-fat coconut milk

1 cup cauliflower rice

1 tbsp fresh ginger

2 cloves garlic

1 tsp garam masala

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the skillet and sear until golden brown on all sides, then remove the chicken and set it aside on a plate.

• 4

  In the same skillet, add the minced ginger and garlic, sautéing for about 1 minute until fragrant.

• 5

  Stir in the garam masala and turmeric, then pour in the tomato puree and coconut milk, whisking to combine.

• 6

  Return the chicken and any accumulated juices to the pan and simmer in the sauce for 5-7 minutes until the chicken is cooked through and the sauce has thickened.

• 7

  While the chicken simmers, lightly sauté the cauliflower rice in a separate pan for 3-4 minutes until tender but not mushy.

• 8

  Spoon the creamy chicken and sauce over the cauliflower rice and garnish with freshly chopped cilantro.