NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup chickpeas

0.5 cup tomato puree

0.13 cup full-fat coconut milk

1 cup fresh spinach

0.25 cup yellow onion

1 tsp garlic

1 tsp fresh ginger

1 tsp curry powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

  Heat the avocado 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 and fragrant.

• 3

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

• 4

  Stir in the curry powder, sea salt, and black pepper, coating the chicken and aromatics thoroughly.

• 5

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

• 6

  Reduce the heat to low and simmer for 10 minutes to allow the flavors to meld and the chicken to cook through.

• 7

  Stir in the coconut milk and fresh spinach, cooking for an additional 2 minutes until the spinach is wilted and the sauce is creamy.

• 8

  Serve warm in a bowl, optionally garnished with fresh cilantro.