NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

0.2 cup basmati rice

1 tsp olive oil

0.25 cup yellow onion

1 tsp fresh ginger

1 clove garlic

0.5 cup tomato puree

2 tbsp greek yogurt

0.5 tsp garam masala

0.25 tsp turmeric

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Rinse the basmati rice under cold water until the water runs clear. Combine with 0.4 cups of water in a small pot, bring to a boil, then reduce to low, cover, and simmer for 15 minutes.

• 2

  Cut the chicken breast into 1-inch bite-sized cubes and season with sea salt and black pepper.

• 3

  Heat the olive oil in a large non-stick skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5-6 minutes. Remove chicken from the pan and set aside.

• 4

  In the same skillet, add the diced onion and sauté for 3 minutes until translucent. Add the minced garlic and grated ginger, cooking for another 60 seconds until fragrant.

• 5

  Stir in the garam masala, turmeric, and cumin, allowing the spices to toast for 30 seconds.

• 6

  Pour in the tomato puree and bring to a gentle simmer. Return the chicken to the pan, cover, and cook for 5-7 minutes until the chicken is cooked through.

• 7

  Remove the skillet from the heat and stir in the Greek yogurt until the sauce is creamy and well-combined.

• 8

  Fluff the rice with a fork and serve the chicken tikka masala over the top, garnished with freshly chopped cilantro.