NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp olive oil

0.25 cup yellow onion

1 tsp minced garlic

1 tsp grated ginger

1 tsp garam masala

0.5 tsp ground turmeric

0.5 cup tomato puree

0.25 cup full-fat coconut milk

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower rice

1 tbsp fresh cilantro

PREPARATION

• 1

  Heat the olive oil in a large skillet over medium-high heat until shimmering.

• 2

  Add the cubed chicken breast to the pan and sear until golden brown on all sides, then remove and set aside.

• 3

  In the same skillet, add the diced yellow onion and sauté for 3-4 minutes until translucent.

• 4

  Stir in the minced garlic and grated ginger, cooking for 1 minute until highly fragrant.

• 5

  Add the garam masala, ground turmeric, sea salt, and black pepper, stirring constantly for 30 seconds to toast the spices.

• 6

  Pour in the tomato puree and full-fat coconut milk, stirring to deglaze the pan and combine the flavors.

• 7

  Return the chicken to the skillet, reduce heat to low, and simmer for 8-10 minutes until the sauce has thickened into a rich gravy.

• 8

  While the chicken simmers, lightly sauté the cauliflower rice in a separate pan with a splash of water for 3-5 minutes until tender.

• 9

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