NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Basmati rice

2 tbsp Greek yogurt

0.5 cup Tomato puree

1 tbsp Coconut milk

0 tbsp Ghee

0.25 cup Yellow onion

1 tsp Garlic

1 tsp Ginger

1 tsp Garam masala

0.5 tsp Turmeric

0.5 tsp Cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and toss in a bowl with the Greek yogurt, turmeric, and cumin to marinate for 15 minutes.

• 2

  Prepare the basmati rice according to package directions and set aside.

• 3

  Heat the ghee in a large skillet over medium heat, then add the diced yellow onion, minced garlic, and grated ginger until softened.

• 4

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

• 5

  Stir in the tomato puree and garam masala, then reduce heat and simmer for 10 minutes until the sauce thickens.

• 6

  Stir in the coconut milk to create a velvety texture and season with sea salt and black pepper.

• 7

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