NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 tbsp Ghee

0.25 cup Yellow onion

1 tsp Garlic

1 tsp Ginger

0.5 cup Tomato puree

2 tbsp Full-fat coconut milk

1 tsp Garam masala

0.5 tsp Turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1.5 cup Cauliflower rice

1 tbsp Cilantro

PREPARATION

• 1

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

• 2

  Heat ghee in a large skillet over medium-high heat and brown the chicken until cooked through, then remove and set aside.

• 3

  In the same skillet, sauté the finely diced onion, minced garlic, and grated ginger until softened and fragrant.

• 4

  Stir in the garam masala and turmeric, toasting for 30 seconds before pouring in the tomato puree.

• 5

  Reduce heat to low, stir in the coconut milk to create a velvety sauce, and return the chicken to the pan to coat.

• 6

  In a separate pan or microwave, steam the cauliflower rice until tender.

• 7

  Serve the creamy chicken over the cauliflower rice and garnish with fresh cilantro.