NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup non-fat Greek yogurt

0.25 tsp ghee

0.5 cup yellow onion

1 tsp fresh ginger

2 cloves garlic

0.5 cup tomato puree

0.5 tbsp full-fat coconut milk

1 tsp garam masala

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cooked basmati rice

1 tbsp fresh cilantro

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and place in a bowl with the Greek yogurt, turmeric, sea salt, and black pepper.

• 2

  Toss the chicken to coat thoroughly and set aside to marinate for at least 15 minutes.

• 3

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

• 4

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

• 5

  Add the marinated chicken to the pan and cook for 5-6 minutes until the exterior is browned.

• 6

  Pour in the tomato puree and stir in the garam masala, then reduce heat and simmer for 10 minutes to allow the flavors to meld.

• 7

  Stir in the full-fat coconut milk to create a creamy sauce and cook for another 2 minutes until heated through.

• 8

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