Serves 11
Directions
- 1For the marinade, add yogurt, garlic and ginger, lemon juice, and the spice blend to a bowl.
- 2Combine the marinade with 3 pounds (48oz) of chicken breast and marinate for at least a couple hours.
- 3For the sauce, cook down some onions until translucent.
- 4Add garlic and ginger to the onions and sauté for 3-4 minutes.
- 5Add tomato paste and the other half of the spice mix, and simmer for 1 minute.
- 6Add canned tomatoes, water, and a handful of chopped cilantro/stems, then simmer for 10-15 minutes.
- 7Transfer all of the sauce ingredients to a blender and blend until completely smooth.
- 8Add 200g low fat Greek yogurt, 15g butter, a handful chopped cilantro, and salt to taste to the blended sauce and mix over a low simmer.
- 9Grill your chicken until charred, about 10 minutes (or bake/broil) until it is slightly undercooked.
- 10Dice the grilled chicken into small pieces and toss it into the sauce to finish cooking, covering and simmering for 15-20 minutes.
- 11Mix in cooked basmati rice (cooked in chicken bone broth for extra protein and flavor) with the chicken and sauce mixture.
- 12Split the mixture into 11 equal sized portions for the burritos.
- 13Store these burritos frozen.
Ingredients
- 3 tbsp smoked paprika
- 2 tbsp cumin
- 1 tbsp garam masala
- 1 tbsp coriander
- 1 tsp turmeric
- 1 tsp cayenne
- 48 oz chicken breast
- 240 g yogurt
- 2 tbsp minced garlic
- 2 tbsp ginger paste
- 2 lemons lemon juice
- 2 tbsp salt
- 30 g butter
- 2 onions, chopped
- 2 tbsp minced garlic
- 2 tbsp ginger paste
- 4 tbsp tomato paste
- 14.5 oz can tomatoes
- 150 ml water
- 1 handful chopped cilantro/stems
- 200 g low fat Greek yogurt
- 15 g butter
- 1 handful chopped cilantro
- to taste salt
- 200 g basmati rice
- 350 g chicken bone broth
- 11 burrito tortillas
- 600 g low fat greek yogurt
- 1 lemon lemon juice
- 80 ml milk
- 15 g honey
- Chopped Chives/cilantro
Equipment
blendergrillbroilermicrowaveair fryerpan
Tips
- Use half of the spice mix in the marinade and half in the sauce.
- Cook the rice in bone broth for extra protein and flavor.
- Place meat/rice mixture in a bowl and refrigerate for about 20 minutes to help it thicken and make rolling burritos easier.
- Reheat instructions: wrap in a paper towel, microwave for 2 minutes, then air fry at 375 for 6-8 minutes to crisp up tortilla, or pan fry.
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