SERVINGS: 4
DAIRY-FREE, EGG-FREE, NUT-FREE, SOY-FREE
PREP TIME: 10 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 30 MINUTES
MACROS:
Fat: 50%
Carbs: 11%
Protein: 39%
PER SERVING:
Calories: 214
Total Fat: 12 g
Total Carbs: 6 g
Net Carbs: 4 g
Fiber: 2 g
Sugar: 2 g
Sugar Alcohol: 0 g
Protein: 21 g
Ingredients
FOR THE CHICKEN
1 teaspoon Homemade Ghee or ghee
1 pound ground chicken
1 teaspoon kosher salt
1 teaspoon Indian Garam Masala
½ teaspoon ground turmeric
½ teaspoon ground coriander
¼ teaspoon ground cumin
FOR THE VEGETABLES
1 teaspoon Homemade Ghee or ghee
1 small red onion, thinly sliced
1 jalapeño, seeded and chopped
1 teaspoon ginger-garlic paste (or ½ teaspoon minced garlic + ½ teaspoon minced ginger)
½ cup chopped fresh cilantro
¼ cup chopped fresh mint
2 cups riced cauliflower
Kosher salt
Directions
FOR THE CHICKEN: Heat a large deep skillet over medium-high heat; add the ghee. Once the ghee is melted, add the chicken and cook, breaking it up with a wooden spoon, until chicken is cooked through, about 5 minutes.
Add the salt, garam masala, turmeric, coriander, and cumin and stir to combine. Cook, stirring frequently, until the liquid evaporates, about 3 minutes. Transfer the chicken to a bowl; set aside.
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