Chicken Curry over Cauliflower Rice

Chicken simmered in a tomato-coconut curry sauce served over cauliflower rice with Yogurt on the side.

Servings: 2

Per Serving: 1 Leaner, 3 Green, 3 Condiments, 1 Healthy Fat

Total Time: 30 minutes

Prep Time: 10 minutes

Ingredients

• 1 tsp avocado or coconut oil

• 1 lb. boneless, skinless chicken breast, cut into cubes

• 2 tsp curry powder

• 1 cup petite diced canned tomatoes

• ¼ cup light coconut milk

• 1½ cups cauliflower rice

• ¼ cup green onion, sliced, divided

• 2 tbsp chopped fresh cilantro

• 2 tbsp low fat yogurt

• 2 lime wedges, for garnish

Directions

1. In a large, heavy bottomed pan, heat the oil over medium.

2. Sauté the chicken pieces until browned but not cooked through, about 5 minutes.

3. Add the curry powder and stir until toasted, about 30 seconds.

4. Add the tomatoes and simmer until the sauce has thickened and the chicken is cooked through, about 10 minutes. Remove from heat and stir in the coconut milk and half of the green onion.

5. Divide chicken curry in half and serve each portion over ¾ cup of cauliflower rice.

6. Garnish with the remaining green onion, chopped cilantro, yogurt and lime wedges.

Nutrition Per Serving: 370 calories, 10g fat, 15g carbohydrates, 56g protein