Directions
- 1Grab your diced chicken breast and add the seasonings.
- 2Add garlic, ginger, and low fat Greek yoghurt. Mix it all together.
- 3To a pan on high heat, add light butter and sliced onions.
- 4Add cashew nut butter (or regular cashew nuts), diced tomatoes, and the same seasonings as before. Add a little more yoghurt and mix it all together.
- 5Transfer to a blender cup and blend until nice and smooth.
- 6Cook the chicken on high heat. Once cooked, add the sauce, mix, and simmer on low heat for 3-4 minutes.
- 7Grab four low calorie tortillas, add cooked rice, evenly distribute the butter chicken, add coriander on top, roll them, toast them, wrap them up, add them to the fridge or freezer, and reheat when ready to eat.
Ingredients
- 550 g diced chicken breast
- 1 tsp smoked paprika
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp salt
- 1 tsp pepper
- 3 garlic cloves
- 15 g ginger
- 100 g low fat greek yoghurt
- 20 g light butter
- 0.5 sliced onion
- 15 g cashew nut butter
- 400 g diced tomatoes
- 40 g low fat greek yoghurt
- 4 low calorie tortillas
- 70 g cooked white rice
- 1 coriander
Equipment
panblender
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