NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Greek yogurt

1 tsp Ghee

0.5 cup Yellow onion

1 tsp Fresh ginger

2 cloves Garlic

1 tsp Garam masala

0.5 tsp Turmeric powder

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Tomato puree

2 tbsp Full-fat coconut milk

1 cup Cauliflower rice

1 tbsp Fresh cilantro

PREPARATION

• 1

  Cut the chicken breast into bite-sized cubes and place in a bowl with the Greek yogurt, half of the garam masala, turmeric, cumin, salt, and pepper.

• 2

  Allow the chicken to marinate for at least 20 minutes to tenderize the meat.

• 3

  Heat the ghee in a large skillet over medium heat and add the diced onion, sautéing until translucent and soft.

• 4

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

• 5

  Add the marinated chicken to the skillet and cook for 5-6 minutes, browning the pieces on all sides.

• 6

  Pour in the tomato puree and the remaining spices, stirring well to combine and scraping any browned bits from the bottom of the pan.

• 7

  Reduce the heat to low and simmer for 10 minutes until the sauce thickens and the chicken is fully cooked through.

• 8

  Stir in the coconut milk to create a rich, creamy texture and remove from heat.

• 9

  In a separate small pan, lightly sauté the cauliflower rice for 3-5 minutes until tender but not mushy.

• 10

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