NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp ghee

0.5 cup yellow onion

1 clove garlic

1 tsp fresh ginger

0.5 cup tomato puree

0.25 cup 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 cup cauliflower rice

1 tbsp fresh cilantro

PREPARATION

• 1

  Dice the 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 sear the chicken until golden brown, then remove and set aside.

• 3

  In the same skillet, sauté the diced onion until translucent, then stir in minced garlic and grated ginger.

• 4

  Add the garam masala, turmeric, and cumin, toasting the spices for one minute until fragrant.

• 5

  Pour in the tomato puree and coconut milk, stirring to combine and scraping up any browned bits from the pan.

• 6

  Return the chicken to the skillet and simmer in the sauce for 5-7 minutes until cooked through and the sauce has thickened.

• 7

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

• 8

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