Butter Chicken Rice Bowls

• servings: 7

Ingredients

Chicken:

900g (32oz) chicken breast

Yogurt & Butter:

250g (1 cup) plain 0% Greek yogurt or Skyr

30g (2 Tbsp) butter

Rice:

420g (2 cups) basmati rice

Optional:

1 Tbsp chicken bouillon

1 Tbsp sugar or zero calorie sweetener

Butter Sauce:

30g (2 Tbsp) butter

2 onions

2 Tbsp tomato paste

2 Tbsp garlic paste

2 Tbsp ginger paste

2 Tbsp paprika

2 Tbsp garam masala

1/2 tsp cayenne

1 tsp cumin

1 tsp coriander

2 tsp salt

1 (14oz) can crushed fire-roasted tomatoes

Dash of black pepper

Directions

1. Melt butter in a large skillet over medium heat. Chop and add onions. Cook until caramelized. Stir in tomato paste, garlic paste, and ginger paste, cooking for 2-3 minutes until fragrant. Add paprika, cayenne, garam masala, cumin, coriander, salt, and black pepper, stirring to combine.

2. Deglaze the pan with fire-roasted tomatoes and a splash of water, simmering for 2-3 minutes.

Transfer to a blender, optionally adding chicken bouillon and sugar or sweetener, and blend for about 2 minutes, until smooth.

3. Dice chicken breast, then place it in the slow cooker. Pour butter sauce over, ensuring it's fully coated. Cover and cook on high for 2-3 hours or low for 3-4 hours until tender.

4. Stir in 0% Greek yogurt and additional butter, mixing well. Cover and let sit for 10-15 minutes to meld flavors while the sauce thickens. Meanwhile, cook basmati rice according to package instructions and fluff with a fork.

5. Mix the rice into the chicken or keep it separate for portioning. Divide into 7 servings and store leftovers in freezer-safe containers.

Notes

460 Calories | 38g Protein | 50g Carbs | 11g Fat