I get excited about food. It’s what my travels revolve around. I look forward to the end of the day, when I can sit down and have dinner. I love grocery stores. Food just satisfies to my soul.
Fall is my favorite food season because things start getting hearty again. Lettuce season is over. Roasts, pumpkin-everything, and stews are in!
Early fall through Christmas can be a dangerous time for my waistline. I truly believe everything in moderation. I won’t go Keto, or Paleo, or Whole 30. I try to indulge in my favorite fall foods (I love chili, so check out my award winning recipe), but keep my weeknight dinners in check and what I am about to share with you is my FAVORITE fall “in check” dinner hack.
Maya Kaimal Tikka Masala is so easy, so delicious, and gives me all the fall feels without a ton of calories, sugar, or carbs. It’s a simmering sauce that is vegetarian and gluten free. Here’s how I prepare it:
1 12.5 oz jar of Maya Kaimal Tikka Masala Indian Simmer Sauce
1 tablespoon of olive oil
2 boneless, skinless chicken breasts sliced very thin, or cubed vegetables such as eggplant, zucchini, butternut squash, or a mixture. You could also use chickpeas or tofu.
1 package of Uncle Ben’s Jasmine Ready Rice
- Place the sliced boneless, skinless chicken breasts into a pan with the olive oil already heated. Brown chicken slices, or soften vegetables about 2-4 minutes per side depending on how thick. The chicken does not need to be cooked through as it will continue cooking in the sauce.
- Turn heat down and add simmering sauce. Simmer on low/medium heat for about 10-minutes.
- Cook rice according to package instructions. Place rice in a bowl and spoon chicken/vegetable mixture on top.
I promise, you will not be disappointed. Fall is here (officially tomorrow). Get cooking. #gonnagetit