NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Boneless skinless chicken breast

1 tsp Avocado oil

0.25 cup Yellow onion

1 tsp Fresh ginger

1 clove Garlic

0.5 cup Tomato puree

2 tbsp Full-fat coconut milk

1 tsp Garam masala

0.5 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

2 cups Cauliflower rice

1 tbsp Fresh cilantro

PREPARATION

• 1

  Cut the chicken breast into bite-sized cubes and season evenly with sea salt and black pepper.

• 2

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

• 3

  In the same skillet, add the diced onion, minced garlic, and grated ginger, sautéing until the onion is translucent and fragrant.

• 4

  Stir in the garam masala and turmeric, allowing the spices to toast for 30 seconds to release their oils.

• 5

  Pour in the tomato puree and coconut milk, stirring well to create a smooth, orange-hued sauce.

• 6

  Return the seared chicken to the skillet and simmer on low for 5-7 minutes until the chicken is cooked through and the sauce has thickened.

• 7

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

• 8

  Plate the cauliflower rice, top with the chicken tikka masala, and garnish with freshly chopped cilantro.