NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup canned chickpeas

0.5 cup tomato puree

0.25 cup non-fat Greek yogurt

1 tsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

0.5 tsp ground turmeric

1 tsp garam masala

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh baby spinach

PREPARATION

• 1

  Prepare the ingredients by dicing the chicken breast into bite-sized cubes and finely chopping the yellow onion, garlic, and fresh ginger.

• 2

  Heat the olive oil in a medium non-stick skillet over medium-high heat.

• 3

  Add the diced onion to the skillet and sauté for 3-4 minutes until translucent and slightly soft.

• 4

  Stir in the minced garlic and grated ginger, cooking for another 60 seconds until highly aromatic.

• 5

  Add the chicken cubes to the pan, seasoning with sea salt and black pepper. Cook for 5 minutes, turning occasionally until the chicken is browned on all sides.

• 6

  Stir in the chickpeas, tomato puree, ground turmeric, and garam masala. Reduce the heat to medium-low and let the mixture simmer for 8-10 minutes to allow the flavors to meld and the chicken to cook through.

• 7

  Add the fresh baby spinach to the skillet and stir gently until the leaves are just wilted.

• 8

  Remove the skillet from the heat. Allow it to cool for one minute before stirring in the Greek yogurt to create a creamy, rich sauce without curdling.

• 9

  Serve immediately in a shallow bowl while warm.