NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

0.25 cup non-fat Greek yogurt

1 tsp garam masala

0.5 tsp ground turmeric

0.5 tsp ground cumin

1 tsp avocado oil

0.25 cup yellow onion

1 tsp fresh ginger

1 clove garlic

0.5 cup tomato puree

2 tbsp full-fat coconut milk

0.5 cup cooked basmati rice

1 tbsp fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a medium bowl, combine the cubed chicken breast with Greek yogurt, half of the garam masala, turmeric, and cumin to marinate for at least 15 minutes.

• 2

  Heat the avocado oil in a large skillet over medium heat and sauté the diced yellow onion until translucent.

• 3

  Stir in the grated fresh ginger and minced garlic, cooking for 1 minute until highly aromatic.

• 4

  Add the remaining garam masala, turmeric, cumin, sea salt, and black pepper, followed by the tomato puree.

• 5

  Add the marinated chicken to the skillet and simmer for 10-12 minutes until the chicken is cooked through and the sauce has thickened.

• 6

  Stir in the full-fat coconut milk to create a rich, creamy texture and remove from heat.

• 7

  Serve the chicken tikka masala over the warm, cooked basmati rice and garnish with fresh chopped cilantro.