NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup basmati rice

0.5 cup tomato puree

2 tbsp full-fat coconut milk

1 tsp coconut oil

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

1 tsp garam masala

0.25 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Rinse the basmati rice under cold water until clear, then cook according to package directions until fluffy.

• 2

  While rice cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

  Heat coconut oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, about 5-6 minutes.

• 4

  Remove chicken from the skillet and set aside on a plate.

• 5

  In the same skillet, add the diced onion, minced garlic, and grated ginger, sautéing until the onion is translucent and fragrant.

• 6

  Stir in the garam masala and turmeric, toasting the spices for 30 seconds to release their oils.

• 7

  Pour in the tomato puree and simmer on low for 5 minutes to allow the flavors to meld.

• 8

  Whisk in the full-fat coconut milk until the sauce is smooth and creamy.

• 9

  Return the cooked chicken to the skillet, stirring to coat thoroughly in the masala sauce.

• 10

  Serve the chicken masala over the warm basmati rice and garnish with freshly chopped cilantro.