NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup Greek yogurt

1 tbsp lemon juice

1 tsp garam masala

0.5 tsp turmeric

0.5 tbsp ghee

0.5 cup yellow onion

2 cloves garlic

1 tbsp fresh ginger

0.5 cup tomato puree

2 tbsp full-fat coconut milk

0.5 tsp sea salt

0.25 tsp black pepper

1.5 cups cauliflower rice

2 tbsp fresh cilantro

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and toss in a bowl with Greek yogurt, lemon juice, half the garam masala, and turmeric.

• 2

  Let the chicken marinate for at least 15 minutes to tenderize the meat.

• 3

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

• 4

  Add the minced garlic and grated ginger to the skillet, cooking for 1 minute until fragrant.

• 5

  Stir in the tomato puree, sea salt, black pepper, and the remaining garam masala, bringing the sauce to a gentle simmer.

• 6

  Add the marinated chicken to the sauce and cook for 8-10 minutes until the chicken is cooked through.

• 7

  Stir in the full-fat coconut milk to create a rich, creamy texture.

• 8

  Steam the cauliflower rice in a separate pan or microwave until tender.

• 9

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