NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup non-fat Greek yogurt

0.5 cup cooked basmati rice

0.5 tbsp ghee

0.25 cup yellow onion

1 tsp garlic

1 tsp ginger

0.25 cup tomato

0.25 tsp turmeric powder

0.5 tsp garam masala

0.25 tsp sea salt

0.25 tsp black pepper

1 pinch saffron threads

1 tbsp warm water

1 tbsp fresh cilantro

PREPARATION

• 1

  Place the saffron threads in a small bowl with 1 tablespoon of warm water and let soak to bloom.

• 2

  In a medium bowl, combine the cubed chicken breast with the Greek yogurt, turmeric, garam masala, sea salt, and black pepper; marinate for 15 minutes.

• 3

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

• 4

  Add the minced garlic and grated ginger to the skillet, stirring for 1 minute until fragrant.

• 5

  Stir in the diced tomatoes and cook for 2-3 minutes until they begin to break down.

• 6

  Add the marinated chicken to the skillet and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.

• 7

  Gently fold the cooked basmati rice and the saffron water into the chicken mixture until the rice is evenly coated and golden.

• 8

  Cover the skillet with a lid and reduce heat to low, allowing the flavors to steam together for 3 minutes.

• 9

  Garnish with freshly chopped cilantro and serve warm.