NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp plain Greek yogurt

0.5 tbsp ghee

0.25 cup yellow onion

2 cloves garlic

1 tsp fresh ginger

0.5 cup tomato puree

2 tbsp full-fat coconut milk

1 tsp garam masala

0.5 tsp ground turmeric

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cups cauliflower rice

1 tbsp fresh cilantro

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and place in a bowl. Mix with the Greek yogurt, half of the garam masala, turmeric, cumin, salt, and pepper. Let marinate for 15 minutes.

• 2

  Heat the ghee in a large skillet over medium heat. Add the diced yellow onion and sauté until translucent, about 5 minutes.

• 3

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

• 4

  Add the marinated chicken to the skillet and cook until browned on all sides, about 5-6 minutes.

• 5

  Pour in the tomato puree and the remaining spices. Reduce heat to low and simmer for 10 minutes to allow the flavors to meld.

• 6

  Stir in the full-fat coconut milk to create a creamy sauce and simmer for another 2 minutes.

• 7

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

• 8

  Serve the chicken tikka masala over the cauliflower rice and garnish with fresh chopped cilantro.