Chicken Tikka Masala

Yield: 2 servings

Per Serving: 1 Lean, 3 Green, 3 Condiments

Total Time: 45 minutes

Prep Time: 10 minutes

Ingredients

• ¾ lb. boneless skinless chicken thighs, cubed

• ⅛ tsp salt

• 1½ tsp tikka masala or tandoori masala spice mix

• 2 scallions, trimmed and minced

• 1½ cups canned diced tomatoes

• ½ cup water

• 3 tbsp sour cream

• 1 cup cauliflower rice

• 2 tbsp fresh cilantro, chopped

Directions

1. Toss the cubed chicken with the salt, tikka masala (or tandoori masala) spice mix and scallions.

2. Add the tomatoes and water to a saucepan and bring to a boil. Add the seasoned chicken and gently return to a boil, stirring frequently.

3. Simmer for about 15 minutes without a lid, allowing the tomatoes to reduce into a thick sauce. Stir occasionally and if needed, add more water during cooking.

4. Once sauce is thick, add the sour cream and mix well; set aside.

5. To cook the cauliflower rice, microwave the cauliflower rice in a microwave-safe bowl for 5 to 6 minutes. Alternatively, the cauliflower can be spread on a parchment-lined sheet pan and baked in the oven at 425°F for 20 minutes or sautéed for 3 to 4 minutes in a nonstick skillet.

6. For each serving, arrange ½ cup of cauliflower rice on a plate and top with about 1¾ cups of the chicken tikka masala. Garnish with 1 tablespoon of cilantro.

Tip: For a thicker sauce, puree the tomatoes in their juices.

Note: The color of the dish may vary depending on which spice mix you choose to use.

Nutrition Facts Per Serving: 290 calories, 38g protein, 11g carb, 10g fat