Ingredients
- 2 chicken breasts , boneless skinless
- 1 teaspoon kosher salt , divided
- 2 teaspoons garam masala , divided
- 1 teaspoon turmeric , divided
- 1 teaspoon cumin , divided
- 1/2 teaspoons chili powder
- 4 tablespoons butter , divided
- 1 yellow onion , diced
- 2 teaspoons ginger , minced
- 3 cloves garlic , minced
- 1 jalapeno , deseeded, deveined and chopped
- 6 cups cauliflower rice
- 1/4 cup cilantro , chopped
Instructions
- Cut the chicken into 1" chunks.
- Season the chicken with 1/2 teaspoon kosher salt, 1 teaspoon garam masala, 1/2 teaspoon turmeric, chili powder and cumin.
- Add 2 tablespoons of butter to the pan and cook the chicken on medium-high heat until cooked through.
- Reduce the heat to medium, add 2 tablespoons butter to the pan and add the onion, cook until they become golden about 3 to 4 minutes, then stir in the ginger, garlic and jalapeños cooking 1 more minute.
- Add the cauliflower rice, remaining salt, garam masala, turmeric and cumin and stir together well.
- Cover and let cook for 4-5 minutes until the cauliflower rice is tender.
- Stir in the chicken and let it heat back up just for 1 minute then serve garnished with cilantro.
Nutrition
Calories: 213kcal | Carbohydrates: 11g | Protein: 19g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 68mg | Sodium: 529mg | Potassium: 819mg | Fiber: 4g | Sugar: 4g | Vitamin A: 450IU | Vitamin C: 82.8mg | Calcium: 51mg | Iron: 1.4mg
