Butter Chicken Burrito Meal Prep

Ingredients

• 550 g Chicken Breast (diced)
• 1 tsp Smoked Paprika (for marinade)
• 1 tsp Garam Masala (for marinade)
• 1 tsp Turmeric (for marinade)
• 1 tsp Salt (for marinade)
• 1 tsp Black Pepper (for marinade)
• 3 Garlic (cloves)
• 15 g Ginger
• 100 g Low Fat Greek Yogurt (for marinade)
• 20 g Light Butter (Brand: Nuttelex)
• 0.5 Onion (sliced)
• 15 g Cashew Nut Butter (can substitute with regular cashew nuts)
• 400 g Diced Tomatoes (canned or chopped)
• 1 tsp Smoked Paprika (for sauce)
• 1 tsp Garam Masala (for sauce)
• 1 tsp Turmeric (for sauce)
• 1 tsp Salt (for sauce)
• 1 tsp Black Pepper (for sauce)
• 40 g Low Fat Greek Yogurt (for sauce)
• 4 Low Calorie Tortillas (Brand: Woolworths Soft White Wraps)
• 280 g White Rice (cooked (70g per burrito))
• Coriander (fresh, for garnish)

Steps

1. 1

   In a bowl, combine the 550g diced chicken breast with 1 tsp each of smoked paprika, garam masala, turmeric, salt, and pepper.

2. 2

   Add 3 minced garlic cloves, 15g ginger, and 100g low fat Greek yogurt to the chicken. Mix thoroughly to coat the chicken and set aside to marinate.

3. 3

   Heat a pan over high heat and add 20g light butter.

4. 4

   Add 1/2 sliced onion, 15g cashew nut butter (or regular cashews), 400g diced tomatoes, and the second set of seasonings (1 tsp each of smoked paprika, garam masala, turmeric, salt, and pepper).

5. 5

   Stir in 40g low fat Greek yogurt and mix until combined.

6. 6

   Transfer the tomato and onion mixture to a blender cup and blend until the sauce is completely smooth.

7. 7

   In a clean pan over high heat, cook the marinated chicken until fully cooked through.

8. 8

   Pour the blended sauce over the cooked chicken. Mix well and let it simmer on low heat for a few minutes to allow the flavors to meld.

9. 9

   Lay out 4 low calorie tortillas. Place 70g of cooked white rice onto each tortilla.

10. 10

    Evenly distribute the butter chicken mixture across the 4 tortillas (approximately 1/4 of the total weight per burrito).

11. 11

    Top with fresh coriander, roll the burritos tightly, and toast them in a pan if desired.

12. 12

    Wrap the burritos and store in the fridge or freezer for meal prep.

Notes

To reheat: Thaw in the fridge overnight. Bake at 200°C (392°F) for 8-12 minutes, or air fry at 190°C (374°F) for 5-8 minutes. Nutritional info per burrito: 504 Calories, 46g Carbs, 7g Fat, 51g Protein.

Nutrition per serving

• main
• high-protein
• meal-prep
• low-calorie
• chicken
• burrito
• indian-fusion
• healthy