NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp Greek yogurt

0.5 tbsp lemon juice

1 tsp garam masala

0.5 tsp turmeric

0.5 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp ghee

0.25 cup yellow onion

1 tsp fresh ginger

1 clove garlic

0.5 cup tomato puree

1 tbsp full-fat coconut milk

1.5 cups cauliflower rice

1 tbsp fresh cilantro

PREPARATION

• 1

  In a small bowl, combine the cubed chicken, Greek yogurt, lemon juice, half of the garam masala, turmeric, and cumin. Let it marinate for at least 15 minutes.

• 2

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

• 3

  Add the marinated chicken to the skillet and sear until browned on all sides, approximately 5 minutes. Remove the chicken from the pan and set aside.

• 4

  In the same skillet, add the diced onion, minced ginger, and minced garlic. Sauté for 3-4 minutes until the onion is translucent and fragrant.

• 5

  Stir in the tomato puree and the remaining garam masala. Lower the heat and simmer for 5 minutes.

• 6

  Whisk in the coconut milk to create a creamy sauce, then return the chicken and any juices to the skillet.

• 7

  Simmer for another 5-7 minutes until the chicken is cooked through and the sauce has thickened slightly.

• 8

  In a separate non-stick pan, lightly sauté the cauliflower rice over medium heat for 3-5 minutes until tender but not mushy.

• 9

  Divide the cauliflower rice into a bowl, top with the chicken tikka masala, and garnish with freshly chopped cilantro.