Add Row
Add Element
UPDATE
Add Element
  • Home
  • Subscribe
  • Contact Us
  • Categories
    • Health Tips
    • Fitness
    • Recipes
Add Element
  • Facebook
    update
  • Valis Pro Twitter
    update
  • Valis Pro Google
    update
  • LinkedIn
    update
  • Alignable
    update
  • Youtube
    update
  • Instagram
    update
  • All Posts
  • Health Tips
  • Fitness
  • Recipes
2 Minutes Read

Chicken Tikka Masala

Makes 2 servings

Ingredients

• ¾ lb. boneless skinless chicken thighs, cubed
• 1½ cups canned diced tomatoes
• 1 cup cauliflower rice
• 2 tbsp fresh cilantro, chopped
• ⅛ tsp salt
• 2 scallions, trimmed and minced
• 3 tbsp sour cream
• 1½ tsp tikka masala or tandoori masala spice mix
• ½ cup water

Directions

1. Toss the cubed chicken with the salt, tikka masala (or tandoori masala) spice mix and scallions.

2. Add the tomatoes and water to a saucepan and bring to a boil. Add the seasoned chicken and gently return to a boil, stirring frequently.

3. Simmer for about 15 minutes without a lid, allowing the tomatoes to reduce into a thick sauce. Stir occasionally and if needed, add more water during cooking.

4. Once sauce is thick, add the sour cream and mix well; set aside.

5. To cook the cauliflower rice, microwave the cauliflower rice in a microwave-safe bowl for 5 to 6 minutes. Alternatively, the cauliflower can be spread on a parchment-lined sheet pan and baked in the oven at 425°F for 20 minutes or sautéed for 3 to 4 minutes in a nonstick skillet.

6. For each serving, arrange ½ cup of cauliflower rice on a plate and top with about 1¾ cups of the chicken tikka masala. Garnish with 1 tablespoon of cilantro.

Tip: For a thicker sauce, puree the tomatoes in their juices.

Note: The color of the dish may vary depending on which spice mix you choose to use.

Recipes

85 Views

0 Comments

Write A Comment

*
*
Related Posts All Posts
10.29.2025

Orange Cardamom Coconut Macaroons

SERVINGS: 12 PREP TIME: 10 MINUTES COOKING TIME: 15 MINUTES INGREDIENTS 2 large [66 g] Egg White 0.25 cup [80 g] Maple Syrup 1 small (2-3/8" dia) [96 g] Orange (1 tsp zested) 0.25 tsp, ground [0.5 g] Cardamom 2 cup [192 g] Unsweetened Shredded Coconut DIRECTIONS Preheat oven to 325°F (163°C) and line a baking sheet with parchment. Whisk egg whites until frothy. Add maple syrup, zest,and cardamom. Stir in coconut until evenly coated.Scoop tablespoon-sized mounds onto sheet and bake14–16 minutes until golden. Cool on wire rack. NUTRITION INFO Calories : 112.04 Fat : 8.02 g Carbs : 8.13 g Protein : 1.56 g Fiber : 2.87 g Sugar : 6.12 g

10.29.2025

Lemon-Dill Baked Cod with Quinoa & Asparagus

SERVINGS: 2 PREP TIME: 10 MINUTES COOKING TIME: 15 MINUTES INGREDIENTS 10 oz [280 g] Cod (2 Fillets) 2 tbsp [28 g] Lemon Juice 1 sprigs [0.2 g] Dill (Chopped) 0.5 cup [85 g] Quinoa (uncooked) 1 bundle [100 g] Asparagus (Trimmed) 2 tbsp [28 g] Avocado Oil (Divided) 2 dash [1.25 ml] Kosher Salt (Divided) 1 dash [0.1 g] Black Pepper DIRECTIONS Cook the quinoa according to the package instructions. Preheat the oven to 400°F (204°C). Toss the asparagus with half of the avocado oil and half the kosher salt. Spread it in a single layer on a baking sheet. Roast for 5 minutes.Reduce the oven temperature to 375°F (190°C). Place the cod fillets in a baking dish and drizzle with the remaining avocado oil and all of the lemon juice. Sprinkle with chopped dill, half the kosher salt, and black pepper. Place the cod in the oven with the asparagus and bake both for 12–15 minutes, or until the cod flakes easily with a fork and the asparagus is tender-crisp. Serve the baked cod with the cooked quinoa and roasted asparagus. Drizzle with extra avocado oil before serving, if desired. NUTRITION INFO Calories : 415 Fat : 19.32 g Carbs : 30.63 g Protein : 32.03 g Fiber : 3.93 g Sugar : 0.15 g

10.07.2025

Tuna & White Bean Salad with Spinach

SERVINGS: 1 PREP TIME: 10 MINUTES COOKING TIME: 0 MINUTES. INGREDIENTS 1 can (6.5 oz), drained [167 g] Tuna in Water (Canned) 0.5 cup [130.5 g] Canned White Beans 1 cup [30 g] Spinach (Chopped) 0.5 medium [100.5 g] Cucumber (Diced) 0.25 cup [37.25 g] Cherry Tomatoes (Halved) 1 tbsp, chopped [5 g] Red Onions 4 olives [60 g] Kalamata Olives (Pitted) 2 tsp [9.6 g] Olive Oil 1 tsp [4.7 g] Lemon Juice 1 dash [0.63 ml] Kosher Salt 1 dash [0.15 g] Black Pepper DIRECTIONS In a bowl, combine tuna, white beans, spinach, cucumber, cherry tomatoes, red onion, and olives. Drizzle with olive oil and lemon juice.Season to taste with kosher salt and black pepper. Toss gently until everything is evenly coated. NUTRITION INFO Calories : 456.85 Fat : 14.38 g Carbs : 27.06 g Protein : 52.54 g Fiber : 8.41 g Sugar : 3.24 g Tuna & White Bean Salad with Spinach

Terms of Service

Privacy Policy

Core Modal Title

Sorry, no results found

You Might Find These Articles Interesting

T
Please Check Your Email
We Will Be Following Up Shortly
*
*
*