NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup chickpeas

2 cup fresh baby spinach

0.25 cup non-fat Greek yogurt

0.5 cup tomato puree

1 tsp olive oil

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

1 tsp curry powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup water

PREPARATION

• 1

  Heat the olive oil in a large skillet over medium heat.

• 2

  Add the diced chicken breast and cook for 5 minutes until browned on all sides.

• 3

  Stir in the diced onion, minced garlic, and grated ginger, sautéing for 3 minutes until softened and fragrant.

• 4

  Add the curry powder, sea salt, and black pepper, stirring constantly for 30 seconds to toast the spices.

• 5

  Pour in the tomato puree, water, and chickpeas, then bring the mixture to a gentle simmer.

• 6

  Cover and cook for 8 minutes to allow the flavors to meld and the chicken to cook through.

• 7

  Uncover the skillet and fold in the fresh baby spinach until it is just wilted.

• 8

  Remove the skillet from the heat and stir in the Greek yogurt until the sauce is creamy and fully incorporated.