Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1 inch chunks
- 2 teaspoon kosher salt
- 1 teaspoons grated ginger
- 1 teaspoons minced garlic
- 1 teaspoon garam masala
- 3/4 teaspoon ground turmeric
- 1/4 teaspoons chili powder
- 1 tablespoon fresh lemon juice
- 3 teaspoons Clarified Butter
- 1 large yellow onion, diced
- 1 to 2 hot green chili pepper, sliced
- 6 cups cauliflower rice, fresh or frozen
- 1/4 cup chopped cilantro
- lemon wedges, for serving
ADVERTISEMENT
ADVERTISEMENT
Instructions
- Marinate the chicken with 1 tsp salt, ginger, garlic, 1/2 tsp garam masala, chili powder, turmeric, and lemon juice.
- Heat 1 tsp ghee in a large skillet over high heat. Cook half the chicken until browned and cooked through, around 5 minutes.
- Set aside the cooked chicken and repeat the process with the remaining ghee and chicken.
- Set aside.
- In the same skillet, add 2 tsp ghee, reduce heat to medium-high, and sauté onions until golden, about 3-4 minutes.
- Add green chili, cauliflower rice, 1 tsp salt, 1/2 tsp garam masala, and 1/2 tsp turmeric. Cook for about 6 minutes until tender.
- Combine the cooked chicken with the cauliflower mixture and garnish with cilantro.
- Serve the dish with lemon wedges for added flavor.
Nutrition
Servings: 4, Serving Size: 1 3/4 cups, Calories: 221 kcal, Carbohydrates: 11.5 g, Protein: 30 g, Fat: 6.5 g, Saturated Fat: 3 g, Cholesterol: 92 mg, Sodium: 646 mg, Fiber: 4 g, Sugar: 5.5 g, WW Points: 2
