NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup canned chickpeas

0.5 cup tomato puree

0.25 cup full-fat coconut milk

1 tsp coconut oil

1 clove garlic

0.5 tsp fresh ginger

0.5 tsp turmeric

0.5 tsp cumin

0.5 tsp garam masala

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh spinach

PREPARATION

• 1

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

• 2

  Add the cubed chicken breast to the pan and cook until golden brown on all sides, approximately 5 to 6 minutes.

• 3

  Stir in the minced garlic and grated ginger, sautéing for about 1 minute until highly fragrant.

• 4

  Add the turmeric, cumin, garam masala, sea salt, and black pepper, stirring constantly to toast the spices and coat the chicken.

• 5

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

• 6

  Bring the mixture to a gentle simmer, then reduce the heat to low and cook for 10 minutes to allow the flavors to meld and the sauce to thicken.

• 7

  Fold in the fresh spinach and stir until just wilted, then remove from heat and serve immediately.