NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup chickpeas

0.5 cup tomato puree

0.25 cup full-fat coconut milk

1 cup fresh baby spinach

0.25 cup yellow onion

1 tsp garlic

1 tsp ginger

1 tsp coconut oil

1 tsp curry powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Add the diced chicken breast to the skillet and cook until browned on all sides, approximately 5 minutes.

• 4

  Stir in the curry powder, sea salt, and black pepper, ensuring the chicken and aromatics are well coated.

• 5

  Pour in the tomato puree and chickpeas, stirring to combine all ingredients.

• 6

  Reduce the heat to low and stir in the full-fat coconut milk, allowing the curry to simmer for 10 minutes until the sauce has thickened.

• 7

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