NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.33 cup Basmati rice

2 tbsp Non-fat Greek yogurt

1 tsp Ghee

0.25 cup Red onion

1 clove Garlic

0.5 tsp Ginger

0.25 tsp Turmeric powder

0.5 tsp Garam masala

0.25 tsp Cumin seeds

1 pinch Saffron threads

1 tbsp Fresh cilantro

1 tbsp Fresh mint

0.25 tsp Sea salt

0.25 tsp Black pepper

0.66 cup Water

PREPARATION

• 1

  In a small bowl, marinate the cubed chicken breast in Greek yogurt, turmeric, garam masala, sea salt, and black pepper for at least 20 minutes.

• 2

  Place the saffron threads in one tablespoon of warm water and set aside to bloom.

• 3

  Rinse the basmati rice under cold water until the water runs clear to remove excess starch.

• 4

  Heat the ghee in a medium pot over medium heat. Add the cumin seeds and toast for 30 seconds until fragrant.

• 5

  Add the sliced red onion, minced garlic, and grated ginger to the pot, sautéing until the onions are soft and translucent.

• 6

  Increase the heat slightly and add the marinated chicken, cooking until the pieces are browned on all sides.

• 7

  Stir in the rinsed rice, water, and the saffron-infused liquid.

• 8

  Bring the mixture to a boil, then reduce the heat to low, cover tightly, and simmer for 15-18 minutes until the liquid is fully absorbed.

• 9

  Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.

• 10

  Garnish with freshly chopped cilantro and mint before serving.