2 tablespoons coconut oil

1½ pounds boneless skinless chicken breast,

Cubed Sea salt

Freshly ground black pepper

1 yellow onion, diced

4 garlic cloves, minced

1 tablespoon freshly grated ginger or ¼ teaspoon ground ginger

1 (14-ounce) can full-fat coconut milk

2 (14-ounce) cans diced tomatoes

1 tablespoon garam masala

½ teaspoon red pepper flakes

2 tablespoons cilantro, chopped


Prepare the cauliflower rice and set aside. In a large skillet, heat the oil over medium heat. Season the chicken with salt and pepper. Add the chicken and cook for about 5 minutes. Remove the chicken and set aside. Add the onion, garlic, and ginger to the skillet and sauté for 2 to 3 minutes, until the onion begins to become translucent. Add the coconut milk, tomatoes, garam masala, and red pepper flakes to the skillet. Stir to combine. Add the chicken back to the skillet. Cook for about 5 minutes, until the sauce begins to bubble. Reduce heat to low and let simmer loosely covered for 2 hours, stirring occasionally. Divide the cauliflower rice, chicken, and sauce evenly between 4 containers. Garnish with cilantro.


Fat: 16 g

Carbs: 21 g

Protein: 31 g

Total Calories: 344 Calories


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