NUTRITION

SERVINGS

INGREDIENTS

4.5 oz boneless skinless chicken breast

3 tbsp non-fat Greek yogurt

1 tsp lemon juice

1 tsp garam masala

0.5 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

0.25 cup yellow onion

2 cloves garlic

1 tsp fresh ginger

0.5 cup tomato puree

1 tbsp full-fat coconut milk

0.5 cup cooked basmati rice

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Heat the avocado oil in a large skillet over medium heat, then add the diced onion, minced garlic, and grated ginger, sautéing until the onion is translucent.

• 3

  Stir in the tomato puree and the remaining garam masala, bringing the mixture to a low simmer.

• 4

  Add the marinated chicken pieces to the skillet and cook for 8-10 minutes, stirring occasionally, until the chicken is fully cooked through and the sauce has thickened.

• 5

  Stir in the full-fat coconut milk to achieve a creamy consistency and adjust seasoning if necessary.

• 6

  Serve the chicken tikka masala over the warm basmati rice and garnish with freshly chopped cilantro.