NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup cooked chickpeas

0.25 cup cooked basmati rice

0.5 cup tomato puree

1 tsp avocado oil

0.25 cup yellow onion

1 tsp garlic

1 tsp fresh ginger

0.5 tsp garam masala

0.25 tsp ground turmeric

0.25 tsp ground cumin

0.25 tsp ground coriander

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Heat the avocado oil in a large skillet over medium heat.

• 2

  Add the diced yellow onion and sauté until translucent, about 5 minutes.

• 3

  Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

• 4

  Add the cubed chicken breast to the skillet and cook until browned on all sides.

• 5

  Stir in the garam masala, turmeric, cumin, coriander, sea salt, and black pepper to coat the chicken.

• 6

  Pour in the tomato puree and add the cooked chickpeas, stirring to combine.

• 7

  Reduce heat to low and simmer for 10-12 minutes until the sauce has thickened and the chicken is cooked through.

• 8

  Serve the chana masala over the warm cooked basmati rice and garnish with fresh cilantro.