Mix the chicken marinade well and cooked on medium heat for 8 minutes on a skillet until Golden Brown.

For the yellow rice, tips to make it fluffy: when the rice is 80%- 90% cooked, drain the water, turn off the heat and cover to let the rice cook in its steam for 5 minutes.

For the sauce and cooking:
- 1 onion finely chopped
- add 1.5 teaspoon of the same seasonings used for the chicken
- 250g crushed tomatoes
- 80-100 g light cream cheese (brand: Philadelphia). You can use yogurt or coconut milk instead. Note: you may need to add a little water or crushed tomatoes to add more sauce.
- add cooked chicken, mixing simmer then garnish with coriander
- served with 140g of cooked rice per serving.

Macros per serving including rice (total 2 servings):

491 calories - 58g protein - 48g carbs - 8g fat

Macros for serving without rice:
321 calories - 54g protein - 9g carbs - 8g fat