NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp ghee

0.25 cup yellow onion

1 tsp garlic

1 tsp fresh ginger

0.5 cup tomato puree

0.25 cup plain Greek yogurt

2 tbsp full-fat coconut milk

1 tsp garam masala

0.5 tsp ground turmeric

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cup cauliflower rice

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Heat 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 pan, sauté finely diced yellow onion, minced garlic, and grated fresh ginger until the onion is translucent and fragrant.

• 4

  Stir in the tomato puree, ground turmeric, ground cumin, and the remaining garam masala, simmering for 5 minutes to meld the flavors.

• 5

  Lower the heat to low and whisk in the Greek yogurt and coconut milk until the sauce is smooth and creamy.

• 6

  Return the chicken to the pan and simmer gently for 3-4 minutes until the chicken is fully cooked through and the sauce has thickened.

• 7

  Steam or sauté the cauliflower rice in a separate pan with a splash of water until tender.

• 8

  Serve the chicken and tomato cream sauce over the cauliflower rice, garnished with fresh chopped cilantro.