Murgh Masala with Sautéed Spinach and Basmati Rice

Prepare the aromatic base: In a heavy-bottomed skillet, heat 4g of olive oil over medium-high heat. Add the pepper and onion blend, sautéing until the onions turn translucent and the peppers soften, about 5-6 minutes.

Bloom the spices: Sprinkle in the garam masala, turmeric, ginger, and chili powder. Stir constantly for 60 seconds until the kitchen fills with a warm, toasted fragrance.

Sauté the protein: Fold in the pre-grilled chicken breast pieces, tossing them with the spiced vegetable mixture until thoroughly coated and heated through.

Wilt the greens: Add the fresh spinach in batches, tossing gently until it just collapses into the mixture. The residual heat from the pan will cook it perfectly without turning it into mush.

Finish: Drizzle the remaining olive oil over the top for a silky finish.

Plating: Serve the chicken and vegetable mixture over a steaming mound of perfectly cooked Japanese rice. Garnish with a squeeze of fresh lemon juice or a handful of fresh cilantro if desired.