NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Greek yogurt

0.5 tsp Olive oil

0.5 cup Cooked basmati rice

0.5 cup Tomato puree

1 tbsp Full-fat coconut milk

0.25 cup Yellow onion

1 tsp Garlic

1 tsp Ginger

1 tsp Garam masala

0.5 tsp Turmeric

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, 0.5 tsp garam masala, turmeric, sea salt, and black pepper.

• 2

  Toss the diced chicken breast in the yogurt mixture until evenly coated, then let it marinate for 15 minutes.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sauté the diced yellow onion until softened and translucent.

• 4

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

• 5

  Add the marinated chicken to the pan and sear for 5-6 minutes until the edges are golden brown.

• 6

  Pour in the tomato puree and the remaining 0.5 tsp garam masala, then reduce the heat to low and simmer for 10 minutes.

• 7

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

• 8

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