NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup chickpeas

0.5 cup tomato puree

2 tbsp full-fat coconut milk

1 tsp avocado oil

0.25 cup yellow onion

1 cup fresh spinach

1 tsp curry powder

0.5 tsp garam masala

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season with the sea salt and black pepper.

• 2

  Heat the avocado oil in a large skillet over medium heat, then add the chicken and cook until golden brown on all sides.

• 3

  Add the diced yellow onion and minced garlic to the skillet, sautéing for 3-4 minutes until the onion is translucent.

• 4

  Stir in the curry powder and garam masala, toasting the spices for 30 seconds until fragrant.

• 5

  Pour in the tomato puree and chickpeas, stirring well to combine and simmering for 5-7 minutes to allow the flavors to meld.

• 6

  Stir in the full-fat coconut milk and fresh spinach, cooking for another 2 minutes until the spinach is wilted and the sauce is creamy.