NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Greek yogurt

1 tsp Garam masala

0.5 tsp Turmeric

0.5 tsp Avocado 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 medium bowl, toss the chicken breast with the Greek yogurt and half of the garam masala and turmeric to marinate.

• 2

  Heat the avocado oil in a large skillet over medium heat and sauté the yellow onion, garlic, and ginger until fragrant and translucent.

• 3

  Add the marinated chicken to the skillet and cook until the edges are browned and the yogurt begins to caramelize.

• 4

  Pour in the tomato puree along with the remaining garam masala, turmeric, sea salt, and black pepper, then simmer for 10 minutes.

• 5

  Stir in the full-fat coconut milk to create a rich, velvety sauce and heat through for another 2 minutes.

• 6

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