NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Greek yogurt

0.5 tsp Ground turmeric

0.5 tsp Garam masala

1 tsp Ghee

0.25 cup Yellow onion

1 tsp Fresh ginger

1 clove Garlic

0.5 cup Tomato puree

2 tbsp Full-fat coconut milk

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 1-inch cubes and place in a bowl.

• 2

  Combine the Greek yogurt, turmeric, and half of the garam masala, then coat the chicken and marinate for 15 minutes.

• 3

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

• 4

  Stir in the minced ginger and garlic, cooking for 1 minute until fragrant.

• 5

  Add the marinated chicken to the skillet and sear until the edges are golden brown.

• 6

  Pour in the tomato puree and the remaining garam masala, then simmer on low for 10 minutes.

• 7

  Stir in the coconut milk to create a rich sauce and season with sea salt and black pepper.

• 8

  Steam the cauliflower rice until tender and serve the chicken masala over the top, garnished with fresh cilantro.