NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup chickpeas

1 tsp avocado oil

0.5 cup red bell pepper

1 cup fresh spinach

0.25 cup light coconut milk

1 tbsp red curry paste

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp lime juice

PREPARATION

• 1

  Pat the chickpeas completely dry with a paper towel and toss them in a small bowl with the garlic powder, sea salt, and black pepper.

• 2

  Heat half of the avocado oil in a large non-stick skillet over medium-high heat and toast the chickpeas for 5-7 minutes until they are golden and crispy.

• 3

  Remove the crispy chickpeas from the pan and set them aside on a plate.

• 4

  Add the remaining oil to the same skillet and sear the cubed chicken breast until browned on all sides.

• 5

  Add the diced red bell pepper and red curry paste to the skillet, stirring for one minute until the spices are fragrant.

• 6

  Pour in the light coconut milk and reduce the heat to low, simmering for 5 minutes until the chicken is cooked through and the sauce has thickened.

• 7

  Fold in the fresh spinach until it just begins to wilt, then stir in the lime juice to brighten the flavors.

• 8

  Transfer the curry to a bowl and top with the reserved crispy chickpeas immediately before serving to maintain their crunch.