| PROTEIN | HEALTHY FAT | NON-STARCHY VEGETABLES
SERVES 6
Preheat oven to 350 degrees. In a bowl, mix olive oil and spices together. Add cut chicken and coat well in mixture. Line a baking sheet with parchment paper and spread chicken evenly over pan. Bake for about 20 minutes or until chicken is cook through.
Melt olive oil and ghee in a deeper skillet or pot. Add onion, garlic and ginger. Cook until onions are translucent. Stir in remaining spices, tomatoes and stock, simmer about 15 minutes. Add coconut milk and lemon juice, simmer another 5 minutes. Add chicken to sauce and keep warm until ready to serve.
Pulse cauliflower florets in food processor until it resembles grains of riced. Melt oil in a saucepan and add remaining ingredients and simmer for about 10 minutes until coconut milk has been absorbed.
Portion rice into bowls and top with butter chicken mixture. Garnish with fresh cilantro and 1-2 scoops of plain coconut-based full fat yogurt. Enjoy!
Ingredients
Directions
Preheat oven to 350 degrees. In a bowl, mix olive oil and spices together. Add cut chicken and coat well in mixture. Line a baking sheet with parchment paper and spread chicken evenly over pan. Bake for about 20 minutes or until chicken is cook through.
Melt olive oil and ghee in a deeper skillet or pot. Add onion, garlic and ginger. Cook until onions are translucent. Stir in remaining spices, tomatoes and stock, simmer about 15 minutes. Add coconut milk and lemon juice, simmer another 5 minutes. Add chicken to sauce and keep warm until ready to serve.
Pulse cauliflower florets in food processor until it resembles grains of riced. Melt oil in a saucepan and add remaining ingredients and simmer for about 10 minutes until coconut milk has been absorbed.
Portion rice into bowls and top with butter chicken mixture. Garnish with fresh cilantro and 1-2 scoops of plain coconut-based full fat yogurt. Enjoy!