Hampton Featured Athlete, Bailey Jewell, walks you through the recipe of one of her favorite meals. This chicken tikka masala is super-quick, super-easy and super-delicious.
INGREDIENTS
Tikka Masala Simmer Sauce – 12.5 oz.
Chicken Thighs (or breasts for a lower-fat option) – 20 oz.
Frozen Broccoli Stir-Fry – 14 oz.
Fresh Brussel Sprouts – 16 oz.
Light Coconut Milk – 13.5 oz
Salt
Cayenne Pepper
Olive Oil
DIRECTIONS
Sauté the brussel sprouts and stir-fry veggies, then set aside.
Slice chicken into 1 inch cubes or thin strips.
Heat 2 tbs of olive oil in a pan.
Cook all your chicken to 165º.
Add simmer sauce and coconut milk to a large pot and stir.
Add chicken and all the sautéd veggies to the pot and stir.
Simmer for 15-20 minutes.
Now it’s ready to serve! Season with salt and cayenne pepper as needed.
Serve over rice if desired. Enjoy!
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