NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.13 cup Greek yogurt

1 tsp lemon juice

0.5 tsp garam masala

0.25 tsp turmeric

0.5 tsp avocado oil

0.25 cup yellow onion

1 tsp garlic

1 tsp ginger

0.5 cup tomato puree

1 tbsp full-fat coconut milk

0.5 tsp sea salt

0.25 tsp black pepper

0.5 cup cooked basmati rice

1 tbsp cilantro

PREPARATION

• 1

  In a medium bowl, whisk together the Greek yogurt, lemon juice, half of the garam masala, and turmeric.

• 2

  Add the chicken breast pieces to the yogurt mixture and marinate for at least 15 minutes to tenderize.

• 3

  Heat avocado oil in a large skillet over medium heat and sauté the onion, garlic, and ginger until fragrant.

• 4

  Add the marinated chicken to the skillet and cook until the exterior is lightly browned.

• 5

  Pour in the tomato puree, the remaining garam masala, sea salt, and black pepper, stirring to combine.

• 6

  Simmer on low heat for 10 minutes, then stir in the coconut milk until the sauce is smooth and creamy.

• 7

  Serve the chicken and sauce over the cooked basmati rice and top with fresh cilantro.