NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup chickpeas

1 cup fresh spinach

2 tbsp full-fat coconut milk

0.25 cup tomato puree

0.25 cup yellow onion

1 tsp garlic

1 tsp ginger

1 tsp coconut oil

1 tsp curry powder

0.25 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat the coconut oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through.

• 3

  Remove the chicken from the pan and set aside; add the diced yellow onion to the same skillet and sauté until translucent.

• 4

  Stir in the minced garlic, grated ginger, curry powder, and turmeric, cooking for one minute until the spices are fragrant.

• 5

  Pour in the tomato puree and coconut milk, stirring well to combine into a smooth, creamy sauce.

• 6

  Add the chickpeas and the cooked chicken back into the skillet, allowing the mixture to simmer for 5 minutes to meld flavors.

• 7

  Fold in the fresh spinach and cook for 1-2 minutes just until the leaves are wilted, then serve immediately.