NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 tbsp Avocado oil

0.5 cup Yellow onion

2 cloves Garlic

1 tsp Fresh ginger

0.5 cup Tomato puree

0.25 cup Full-fat coconut milk

1 tsp Garam masala

0.5 tsp Turmeric powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Cauliflower rice

1 tbsp Fresh cilantro

PREPARATION

• 1

  Cut the chicken breast into bite-sized cubes and season with the sea salt and black pepper.

• 2

  Heat the avocado oil in a large skillet over medium-high heat and sear the chicken until golden brown on all sides, then remove and set aside.

• 3

  In the same skillet, sauté the diced yellow onion until translucent and soft.

• 4

  Stir in the minced garlic, grated ginger, garam masala, and turmeric, cooking for 1 minute until fragrant.

• 5

  Pour in the tomato puree and coconut milk, stirring to combine into a smooth sauce.

• 6

  Return the chicken to the skillet and simmer on low heat for 8-10 minutes until the sauce has thickened and the chicken is cooked through.

• 7

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

• 8

  Divide the cauliflower rice into bowls, top with the creamy chicken tikka masala, and garnish with fresh cilantro.