Ingredients
4
4 servings
- •1 tablespoon olive oil
- •4 (3 ounce) skinless, boneless chicken breast halves
- •1 bunch green onions, chopped
- •1 ½ cups chopped tomatoes
- •1 teaspoon garlic salt
- •¼ cup water
- •2 teaspoons garam masala, divided
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Place the chicken breasts in the hot oil and cook until browned on one side, about 3 minutes. Flip the chicken and add the onions; cook another 2 minutes. Add the tomatoes, garlic salt, and water to the chicken; stir. Season with 1 1/2 teaspoon garam masala. Bring the mixture to a boil. Reduce heat to medium-low, cover, and simmer another 10 minutes, stirring occasionally.
- Stir the remaining 1/2 teaspoon garam masala through the mixture. Raise heat to medium and bring mixture to a boil. Cook until the chicken no longer pink in the center and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutritional Facts
Per 4 servings
- Calories: 158
- Carbohydrate: 8g
- Fat: 5g
- Fiber: 3g
- Protein: 21g
- Sugar: 3g
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