NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp ghee

0.25 cup yellow onion

1 tsp fresh ginger

1 clove garlic

0.5 cup tomato puree

2 tbsp full-fat coconut milk

1 cup cauliflower rice

0.5 tsp garam masala

0.25 tsp turmeric

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Cut the chicken breast into bite-sized cubes and season with the sea salt, black pepper, and half of the garam masala.

• 2

  Heat the ghee in a large skillet over medium-high heat and sear the chicken until golden on all sides, then remove and set aside.

• 3

  In the same skillet, sauté the finely diced yellow onion, minced garlic, and grated fresh ginger until the onion is translucent and fragrant.

• 4

  Stir in the remaining garam masala, turmeric, and ground cumin, cooking for one minute to toast the spices and release their oils.

• 5

  Pour in the tomato puree and simmer for 5 minutes, then stir in the full-fat coconut milk to create a smooth, creamy sauce.

• 6

  Return the seared chicken to the skillet and simmer for another 5 minutes until the chicken is cooked through and the sauce has thickened.

• 7

  Meanwhile, steam or sauté the cauliflower rice in a separate pan until tender and lightly toasted.

• 8

  Serve the spiced chicken and tomato cream sauce over the cauliflower rice and garnish with chopped fresh cilantro.