NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

0.5 cup tomato puree

0.25 cup non-fat Greek yogurt

1 tbsp full-fat coconut milk

0.5 tsp ghee

0.5 cup diced yellow onion

1 cup fresh baby spinach

1 tsp garam masala

0.5 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp ginger paste

1 tsp minced garlic

PREPARATION

• 1

  Heat the ghee in a large skillet over medium heat and sauté the diced yellow onion until it becomes soft and translucent.

• 2

  Add the chicken breast pieces to the skillet and cook until they are lightly browned on all sides.

• 3

  Stir in the minced garlic, ginger paste, garam masala, ground turmeric, sea salt, and black pepper, and cook for 1 minute until highly fragrant.

• 4

  Pour in the tomato puree and full-fat coconut milk, stirring to combine, and let the mixture simmer for 8-10 minutes until the sauce has thickened.

• 5

  Gently fold in the fresh baby spinach and non-fat Greek yogurt, stirring until the spinach is wilted and the sauce is creamy and smooth.

• 6

  Serve the warm chicken masala immediately over the cooked basmati rice.