Butter Chicken with Cauliflower Rice

Ingredients

12 oz Chicken Breast

2 tbsps Extra Virgin Olive Oil

2 Yellow Onion (diced)

2 Garlic (cloves, minced)

2 tbsps Ginger (grated)

1/4 cup Tomato Paste

2 tsps Paprika

1 tbsp Curry Powder

2 tsps Garam Masala

1 tsp Sea Salt

1 tbsp Chili Powder

1/4 cup Water

1 cup Organic Coconut Milk (full fat)

1 head Cauliflower

1/2 Lime (juiced)

Directions

1. Dice your chicken into cubes and set aside

2. Heat olive oil in a large skillet over medium heat. Saute your onion, garlic and ginger. Stir in tomato paste, paprika, curry, garam masala, sea salt and chilli powder. Cook for 1 to 2 minutes or until fragrant.

3. Add diced chicken and stir until cooked through, about 5 to 7 minutes. Add in the water and loosen the paste

4. Stir in coconut milk and reduce to simmer for about 5 minutes.

5. Meanwhile, create your cauliflower rice by adding the florets to the food processor. Process until the cauliflower has a rice-like consistency.

6. Squeeze lime juice on cauliflower rice and transfer into a bowl

7. Remove from heat and ladle butter chicken over cauliflower rice. Enjoy!

Notes

• Vegan or Budget-Friendly: Skip the chicken breast and replace with chickpeas, lentils or beans.

• No Coconut Milk: Use Greek yogurt instead.

• No Cauliflower Rice: Serve over brown rice or quinoa instead.

• More Veggies: Add chopped cauliflower, sweet potatoes, peas, broccoli, baby spinach or chopped kale. Or serve it with a side salad.

• Storage: Refrigerate in an air-tight container for up to 2 - 3 days.