Chicken Tikka Masala
1 leaner – 3 greens – 1 healthy fat – 3 condiments (per serving)
4 servings Ingredients: • 1, (14½-oz.) can diced tomatoes • ½ cup full-fat canned coconut milk • 2 tsp garam masala • 1 tsp cumin • 1 tsp grated fresh ginger root • ½ tsp onion powder • ½ tsp garlic powder • ½ tsp smoked paprika • ¼ tsp turmeric • ¼ tsp cayenne • ½ tsp salt • 1½ lbs. boneless, skinless chicken thighs, cubed • 4 cups frozen riced cauliflower • ¼ cup chopped fresh cilantro
1. Combine tomatoes, coconut milk, garam masala, cumin, ginger, onion powder, garlic powder, smoked paprika, turmeric, cayenne, and salt in a bowl.
2. Place chicken in a pressure cooker, and pour sauce over top. Secure lid and close pressure valve. Set to 20 minutes at high pressure. Allow pressure to release naturally before opening.
3. Meanwhile, steam riced cauliflower in microwave or on stovetop until tender, about 5 minutes.
4. To serve: Divide riced cauliflower and chicken evenly amongst four bowls. Garnish with cilantro.
Note: Alternatively, you may prepare this dish in the oven by placing the ingredients as instructed in a baking dish and baking at 400°F for 40 minutes or until chicken reaches an internal temperature of 165°F. To make cauliflower “rice”, trim and chop a head of cauliflower into rice-like pieces using a knife. Alternatively, you may grate the cauliflower with a box grater or cut cauliflower into florets and lightly pulse in a food processor.