NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup tomato puree

0.25 cup full-fat coconut milk

1 tsp ghee

2 cups cauliflower rice

0.25 cup yellow onion

1 tsp ginger

2 cloves garlic

1 tsp garam masala

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Heat the ghee in a large skillet over medium heat, then sauté the diced yellow onion until translucent.

• 3

  Stir in the minced garlic and grated ginger, cooking for one minute until the aroma fills the kitchen.

• 4

  Add the chicken pieces to the skillet along with the garam masala and turmeric, browning the meat on all sides.

• 5

  Pour in the tomato puree and full-fat coconut milk, stirring to combine into a rich sauce.

• 6

  Reduce the heat to low and simmer for 10-12 minutes until the chicken is cooked through and the sauce has thickened.

• 7

  While the chicken simmers, steam or sauté the cauliflower rice in a separate pan until tender.

• 8

  Serve the chicken and sauce over the cauliflower rice and garnish with freshly chopped cilantro.