NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

0.25 cup non-fat Greek yogurt

0.5 cup tomato puree

0.5 tbsp olive oil

0.5 cup yellow onion

1 tsp garlic

1 tsp ginger

1 tsp garam masala

0.5 tsp ground turmeric

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  In a medium bowl, whisk together the Greek yogurt, garam masala, turmeric, cumin, sea salt, and black pepper until smooth.

• 2

  Add the cubed chicken breast to the yogurt mixture, tossing to coat thoroughly, and let marinate for at least 15 minutes.

• 3

  Heat the olive oil in a large non-stick skillet over medium heat, then add the diced onion, minced garlic, and grated ginger.

• 4

  Sauté the aromatics for 5 minutes until the onion is soft and translucent.

• 5

  Increase the heat to medium-high, add the marinated chicken to the skillet, and sear for 3-4 minutes until golden brown.

• 6

  Stir in the tomato puree, reduce the heat to low, and simmer for 10 minutes until the sauce is thick and the chicken is tender.

• 7

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