NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

0.5 tbsp ghee

0.25 cup tomato puree

2 tbsp non-fat Greek yogurt

0.25 cup yellow onion

1 tsp garlic

1 tsp fresh 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

  Dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 2

  Heat the ghee in a large skillet over medium heat, then add the diced yellow onion and sauté until translucent.

• 3

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

• 4

  Add the garam masala, turmeric, and cumin to the skillet, stirring for 30 seconds to toast the spices.

• 5

  Add the chicken pieces to the skillet and cook until browned on all sides, approximately 5 minutes.

• 6

  Pour in the tomato puree, reduce the heat to low, and simmer for 8 to 10 minutes until the chicken is cooked through.

• 7

  Remove the skillet from the heat and gently fold in the non-fat Greek yogurt until the sauce is smooth and creamy.

• 8

  Serve the spiced chicken and sauce over the warm cooked basmati rice and garnish with freshly chopped cilantro.