NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup tomato puree

0.25 cup full-fat coconut milk

1 tsp ghee

0.5 cup yellow onion

1 tbsp fresh ginger

2 cloves garlic

1 tsp garam masala

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower rice

1 tbsp fresh cilantro

PREPARATION

• 1

  Pat the chicken breast dry and cut into bite-sized cubes.

• 2

  Heat the ghee in a large skillet over medium-high heat.

• 3

  Add the chicken cubes to the skillet and sear until golden brown on all sides, then remove and set aside.

• 4

  In the same skillet, add the diced onion, minced ginger, and garlic, sautéing for 3-4 minutes until the onion is translucent.

• 5

  Stir in the garam masala, turmeric, sea salt, and black pepper, toasting the spices for 1 minute until fragrant.

• 6

  Pour in the tomato puree and coconut milk, stirring well to incorporate the spiced aromatics into a smooth sauce.

• 7

  Return the chicken to the skillet, reduce the heat to low, and simmer for 10 minutes to allow the flavors to meld and the sauce to thicken.

• 8

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

• 9

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