NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup chickpeas

0.5 cup tomato puree

2 tbsp full-fat coconut milk

0.5 cup yellow onion

1 cup fresh spinach

1 tsp garlic

1 tsp ginger

1 tsp curry powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

  Heat avocado oil in a large skillet over medium heat.

• 2

  Add the diced chicken breast and cook until browned on all sides, about 5-7 minutes.

• 3

  Stir in the diced yellow onion, minced garlic, and grated ginger, sautéing until the onion is softened and fragrant.

• 4

  Add the curry powder, sea salt, and black pepper, stirring for one minute to toast the spices and coat the chicken.

• 5

  Pour in the tomato puree and rinsed chickpeas, bringing the mixture to a gentle simmer for five minutes to allow flavors to meld.

• 6

  Stir in the full-fat coconut milk and fresh spinach, cooking until the greens are wilted and the sauce achieves a thick, creamy consistency.