Chicken Jalfrezi with Cauliflower Rice

An Indian takeout favorite made at home: seared chicken stir-fried with chunky peppers, onion and green chile in a spiced tomato sauce, spooned over cauliflower rice.

Ingredients

• 1 1/2 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 teaspoon ground turmeric
• 1 teaspoon salt, divided
• 3 tablespoons avocado oil, divided
• 1 medium yellow onion, cut into 1-inch pieces
• 1 medium red bell pepper, cut into strips
• 1 medium green bell pepper, cut into strips
• 1 serrano chile, thinly sliced
• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 2 Roma tomatoes, chopped
• 1/2 lemon, juiced
• 1/4 cup chopped fresh cilantro
• 24 oz frozen cauliflower rice (two 12-oz bags)

Instructions

1. Toss the chicken with the turmeric and 1/2 teaspoon salt.
2. Heat 1 tablespoon avocado oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear, turning once, until browned and nearly cooked through, 5 to 6 minutes. Transfer to a plate.
3. Add 1 tablespoon oil to the skillet with the onion, both bell peppers and the serrano. Stir-fry for 4 to 5 minutes, until crisp-tender and lightly charred.
4. Stir in the garlic, ginger, cumin, coriander, paprika and cayenne and cook for 1 minute, until fragrant. Add the tomatoes and 1/4 teaspoon salt and cook for 4 to 5 minutes, until they collapse into a thick sauce.
5. Return the chicken and its juices to the pan and simmer for 2 to 3 minutes, until the chicken reaches 165°F (74°C). Stir in the lemon juice and cilantro.
6. While the curry simmers, heat the remaining 1 tablespoon oil in a second skillet over medium-high heat and cook the cauliflower rice with the remaining 1/4 teaspoon salt for 5 to 7 minutes, until tender and dry. Spoon the jalfrezi over the cauliflower rice.

Nutrition (per serving)

385 cal · 43g protein · 18g carbs · 16g fat

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