NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup tomato puree

0.25 cup full-fat coconut milk

1 tsp ghee

0.5 cup yellow onion

1 tbsp fresh ginger

2 clove garlic

1 tsp garam masala

0.5 tsp turmeric powder

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

  Heat the ghee in a large skillet over medium-high heat.

• 2

  Add the cubed chicken breast and sear until golden brown on all sides, then remove the chicken from the pan and set aside.

• 3

  In the same pan, sauté the diced onion, minced ginger, and minced garlic until the onion is translucent and fragrant.

• 4

  Stir in the garam masala, turmeric, cumin, sea salt, and black pepper, toasting the spices for about one minute to release their oils.

• 5

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

• 6

  Return the chicken to the skillet and simmer on low heat for 10 minutes until the sauce has thickened and the chicken is fully cooked.

• 7

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

• 8

  Plate the cauliflower rice, top with the creamy spiced chicken, and garnish with fresh chopped cilantro.