NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup plain non-fat Greek yogurt

1 tsp ghee

0.5 cup yellow onion

2 cloves garlic

1 tsp fresh ginger

1 tbsp garam masala

0.5 tsp turmeric

0.5 tsp cumin

0.5 cup tomato puree

2 tbsp full-fat coconut milk

1 cup cauliflower rice

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, half of the garam masala, turmeric, cumin, salt, and pepper. Let marinate for at least 15 minutes.

• 2

  Heat the ghee in a large skillet over medium-high heat. Add the marinated chicken and sear until golden brown on all sides, then remove the chicken from the pan and set aside.

• 3

  In the same skillet, add the diced onion, minced garlic, and grated ginger, sautéing until the onions are translucent and fragrant.

• 4

  Stir in the remaining garam masala and the tomato puree, bringing the mixture to a gentle simmer for about 5 minutes.

• 5

  Stir in the coconut milk to create a creamy sauce, then return the chicken to the pan and simmer for another 5-7 minutes until the chicken is cooked through.

• 6

  Steam or sauté the cauliflower rice in a separate pan until tender and lightly toasted.

• 7

  Serve the chicken tikka masala over the cauliflower rice and garnish with fresh chopped cilantro.