NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

0.25 cup plain non-fat Greek yogurt

1 tsp olive oil

0.5 cup tomato puree

2 tbsp full-fat coconut milk

0.25 cup yellow onion

1 tsp fresh ginger

1 clove garlic

1 tsp garam masala

0.5 tsp turmeric

0.5 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  In a medium bowl, combine the cubed chicken breast with half of the Greek yogurt, garam masala, turmeric, cumin, sea salt, and black pepper to marinate.

• 2

  Heat the olive oil in a large skillet over medium heat and sauté the diced yellow onion until it becomes soft and translucent.

• 3

  Stir in the minced garlic and grated ginger, cooking for about one minute until the mixture is fragrant.

• 4

  Add the marinated chicken to the skillet and cook for 5-7 minutes until the chicken is browned on all sides.

• 5

  Pour in the tomato puree and full-fat coconut milk, stirring to combine all ingredients into a smooth sauce.

• 6

  Reduce the heat to low and simmer for 10 minutes, allowing the sauce to thicken and the flavors to meld.

• 7

  Stir in the remaining Greek yogurt for added creaminess, then serve the chicken over the warm basmati rice garnished with fresh cilantro.