Servings: 4 Servings
Ingredients
- 1 lbs chicken breast
- 1 tsp extra virgin olive oil
- 1 small yellow onion Diced.
- 1 ½ tsp Himalayan pink sea salt
- 2 tsp curry powder
- 14 fl oz organic coconut milk No sugar added.
- 1 15 oz can petite diced organic tomatoes No sugar or sodium added.
- 2 Tbsp organic tomato paste
- 2 cups fresh organic spinach Loosely packed, lightly chopped.
- 2 cups cauliflower rice Steamed.
- 1 tbsp coconut oil
Instructions
- Preheat oven to 425°F. Place chicken breast on baking sheet and cover with coconut oil.
- Bake 18 minutes, or until surface is golden.
- In a large non-stick skillet, heat oil on medium-high and add onion and salt, stirring occasionally, until onion is translucent.
- Add curry powder, stirring well to incorporate.
- Add coconut milk, tomatoes, and tomato paste, stirring well.
- Reduce heat to medium-low and simmer gently until sauce thickens slightly.
- Cut chicken into cubes and add to mix.
- Stir in spinach and cook until soft. Remove from heat.
- Spoon sauce over cauliflower rice and enjoy!
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