NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

0.5 cup tomato puree

0.25 cup plain Greek yogurt

1 tsp ghee

0.25 cup diced yellow onion

1 clove minced garlic

0.5 tsp grated fresh ginger

1 tsp garam masala

0.5 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp chopped fresh cilantro

PREPARATION

• 1

  Cut the chicken breast into bite-sized 1-inch cubes and season with sea salt and black pepper.

• 2

  Heat the ghee in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.

• 3

  Stir in the minced garlic and grated ginger, cooking for another 60 seconds until highly fragrant.

• 4

  Add the chicken cubes to the skillet and cook for 5 minutes, browning slightly on all sides.

• 5

  Sprinkle the garam masala and turmeric over the chicken, stirring well to coat every piece in the spices.

• 6

  Pour in the tomato puree and bring the mixture to a gentle simmer. Reduce heat to low, cover, and cook for 10 minutes or until the chicken is cooked through.

• 7

  Remove the skillet from the heat. Stir in the plain Greek yogurt until the sauce is smooth, creamy, and orange-hued.

• 8

  Place the warm cooked basmati rice in a bowl and top with the chicken and sauce.

• 9

  Garnish with fresh chopped cilantro before serving.