NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 tsp ghee

0.5 cup tomato puree

0.25 cup full-fat coconut milk

1 cup cauliflower rice

1 tsp garam masala

0.5 tsp turmeric powder

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Cut the chicken breast into bite-sized cubes and season evenly with sea salt, black pepper, and turmeric powder.

• 2

  In a large skillet over medium-high heat, melt the ghee and sear the chicken until golden brown on all sides.

• 3

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

• 4

  Stir in the garam masala, then pour in the tomato puree and full-fat coconut milk, stirring to combine.

• 5

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

• 6

  While the chicken simmers, lightly sauté the cauliflower rice in a separate small pan for 3-4 minutes until just tender.

• 7

  Plate the cauliflower rice and top with the creamy chicken and sauce, garnishing with freshly chopped cilantro.