NUTRITION

SERVINGS

INGREDIENTS

4 oz Boneless skinless chicken thighs

1 cup Cauliflower florets

0.5 cup Red bell pepper

2 tbsp Plain Greek yogurt

0.25 cup Tomato puree

1 tbsp Full-fat coconut milk

0.5 tsp Ghee

1 tsp Garam masala

0.5 tsp Ground turmeric

0.5 tsp Ground cumin

1 clove Garlic

1 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 piece Whole wheat naan

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the cauliflower florets and sliced red bell peppers with a small drizzle of oil and a pinch of salt, then roast for 20 minutes until tender and slightly charred.

• 3

  In a medium bowl, whisk together the Greek yogurt, half of the garam masala, turmeric, and cumin. Add the diced chicken thighs, tossing to coat, and let marinate for 10 minutes.

• 4

  Heat the ghee in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, approximately 5-7 minutes.

• 5

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

• 6

  Pour in the tomato puree and the remaining spices. Reduce the heat to low and simmer for 10 minutes to allow the flavors to meld.

• 7

  Stir in the coconut milk to create a silky, rich sauce and cook for an additional 2 minutes.

• 8

  Serve the warm chicken masala alongside the roasted vegetables and half a piece of toasted whole wheat naan.