NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

0.5 cup cooked basmati rice

0.5 cup tomato puree

2 tbsp plain non-fat Greek yogurt

1 tsp ghee

0.25 cup diced yellow onion

1 tsp minced garlic

1 tsp grated fresh ginger

1 tsp garam masala

0.5 tsp ground turmeric

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Heat the ghee in a large skillet over medium heat until shimmering.

• 2

  Add the diced yellow onion and sauté for 5 minutes until translucent and soft.

• 3

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

• 4

  Add the cubed chicken breast to the pan along with garam masala, turmeric, cumin, sea salt, and black pepper.

• 5

  Brown the chicken for 5-6 minutes, ensuring the spices coat every piece thoroughly.

• 6

  Pour in the tomato puree, reduce heat to low, and simmer for 10 minutes until the sauce thickens and chicken is cooked through.

• 7

  Remove from heat and stir in the Greek yogurt until the sauce is creamy and well combined.

• 8

  Serve the chicken and sauce over the warm cooked basmati rice and garnish with fresh cilantro.