NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp ghee

0.25 cup yellow onion

1 tsp garlic

1 tsp fresh ginger

0.5 cup tomato puree

0.25 cup full-fat coconut milk

1 tsp garam masala

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower rice

1 tbsp fresh cilantro

PREPARATION

• 1

  Cut chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 2

  Heat ghee in a large skillet over medium-high heat and brown the chicken until golden on all sides.

• 3

  Remove chicken from the pan and add diced yellow onion, sautéing until translucent and soft.

• 4

  Stir in minced garlic, grated ginger, garam masala, and turmeric, cooking for one minute until the spices are fragrant.

• 5

  Pour in tomato puree and full-fat coconut milk, stirring to combine into a smooth, orange sauce.

• 6

  Return the browned chicken to the pan and simmer for 5-7 minutes until the sauce thickens and chicken is cooked through.

• 7

  In a separate small pan, lightly sauté the cauliflower rice until tender and slightly toasted.

• 8

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