NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup non-fat Greek yogurt

0.25 cup dry basmati rice

1 tsp ghee

0.5 medium yellow onion

1 clove garlic

0.5 tsp fresh ginger

0.25 tsp turmeric powder

0.5 tsp garam masala

0.13 tsp saffron threads

1 tbsp warm water

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp fresh cilantro

2 tbsp fresh mint

PREPARATION

• 1

  In a small bowl, soak the saffron threads in 1 tablespoon of warm water and set aside to infuse.

• 2

  In a medium bowl, combine the cubed chicken breast with Greek yogurt, turmeric, half of the garam masala, sea salt, and black pepper; marinate for at least 15 minutes.

• 3

  Rinse the basmati rice under cold water until the water runs clear, then boil in a pot of salted water for 6 minutes until parboiled, then drain.

• 4

  Heat the ghee in a heavy-bottomed pot over medium heat and sauté the sliced onions until they are golden brown and caramelized.

• 5

  Add the minced garlic and grated ginger to the onions, cooking for 1 minute until the mixture is highly fragrant.

• 6

  Add the marinated chicken to the pot and cook for 5 minutes, stirring occasionally until the exterior is no longer pink.

• 7

  Layer the parboiled rice evenly over the chicken, then sprinkle with the remaining garam masala, fresh cilantro, fresh mint, and the saffron-infused water.

• 8

  Cover the pot with a tight-fitting lid and reduce heat to low, allowing it to steam for 12 minutes until the rice is fluffy and chicken is cooked through.