Turmeric-Spiced Chicken With Riced Cauliflower
Turmeric and curry with tender chicken and a creamy tomato sauce, all served over cauliflower rice and topped with cilantro and lemon.
Ingredients
4 oz chicken breast
¼ cup chicken broth
¼ cup cauliflower rice
½ tsp turmeric
14.5 oz tomatoes, canned, diced
3 Tbsp cilantro
2 ¾ tsp red onions, diced
4 ½ tsp butter
3 Tbsp sour cream
1 ½ Tbsp curry paste
1 slice lemon
Salt and pepper to taste
Macronutrients
Protein: 28g
Fat: 24g
Carbs: 11g
Preparation
Season and cook the chicken: Season the chicken breast with ½ tsp turmeric, salt and black pepper to taste. In a large skillet, melt 2 tsp of butter over medium heat. Add the chicken (4 oz) and cook for 4-5 minutes on each side until golden and cooked through. Remove from the pan and set aside.
Prepare the sauce: In the same skillet, add the remaining butter (2 ½ tsp) and sauté the red onion (2 ¾ tsp) until translucent, about 2-3 minutes. Add the curry paste (1 ½ Tbsp) and stir for 1 minute until fragrant. Pour in the canned diced tomatoes (14.5 oz) and chicken broth (¼ cup.) Simmer for 5 minutes, stirring occasionally.
Cook the cauliflower: While the sauce simmers, in a separate pan, sauté the cauliflower rice (¼ cup) with a bit of salt and pepper until tender, about 3-4 minutes.
Reheat the chicken: Slice the cooked chicken breast and add it back to the skillet with the curry tomato sauce. Simmer for an additional 2 minutes to reheat the chicken. Remove the skillet from heat and stir in the sour cream (3 Tbsp) until well combined.
Plate and serve: Place the cauliflower rice on a plate, top with the chicken and sauce mixture. Garnish with chopped cilantro (3 Tbsp), any leftover sour cream, a squeeze of lemon juice and a slice of lemon.
Coach Steven
