QUICK CHICKEN CURRY

1 tbsp — coconut oil

1 — onion, chopped

2 tbsp — ginger, finely chopped

2 tsp — ground cumin

1 tsp — turmeric

1 tsp — mustard seeds

2 tsp — chili flakes

1 tsp — turmeric

3 — tomatoes, diced

1 can — reduced fat coconut milk

1 cup — Greek yogurt

1 lb — chicken breast, sliced into strips

Sea salt to taste

DIRECTIONS

1 Add oil to a large saucepan over medium heat.

2 Add onion and cook until light golden brown, then add ginger, cumin, fennel,

mustard, chili, and turmeric. Cook spices until they begin to sizzle and pop.

3 Add tomatoes, coconut milk, and Greek yogurt and bring to a simmer.

4 Add chicken and cook for about 10 minutes. Serve with lime wedge and cilantro.

APPROXIMATE MACROS PER SERVING: 322 CALORIES ■ 39 G PROTEIN ■ 10 G CARBS ■ 14 G FAT