NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp nonfat Greek yogurt

1 tsp lemon juice

0.5 tsp garam masala

0.25 tsp turmeric

1 tsp olive 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 cup cooked basmati rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  In a small bowl, combine the chicken breast with the Greek yogurt, lemon juice, 0.25 tsp of garam masala, and the turmeric; let marinate for 20 minutes.

• 2

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

• 3

  Stir in the minced garlic and grated ginger, cooking for 1 minute until the aromas are released.

• 4

  Add the marinated chicken to the skillet and cook for 5-6 minutes until the exterior is lightly browned.

• 5

  Pour in the tomato puree and the remaining 0.25 tsp of garam masala, then reduce heat and simmer for 10 minutes.

• 6

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

• 7

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