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 cup Fresh baby spinach

0.5 tbsp Extra virgin olive oil

0.25 cup Yellow onion

1 tsp Garlic

1 tsp Ginger

1 tsp Curry powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

  Add the diced chicken breast to the skillet and cook until browned on all sides, approximately 5 to 6 minutes.

• 3

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

• 4

  Add the curry powder, sea salt, and black pepper, stirring constantly for 1 minute to toast the spices and release their oils.

• 5

  Pour in the tomato puree and the rinsed chickpeas, stirring to combine and bringing the mixture to a gentle simmer.

• 6

  Reduce the heat to low and stir in the full-fat coconut milk, allowing the sauce to thicken for 5 minutes.

• 7

  Fold in the fresh baby spinach and stir until the leaves are just wilted into the sauce.

• 8

  Remove from heat and garnish with fresh chopped cilantro before serving.