NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup chickpeas

0.5 cup tomato puree

0.25 cup full-fat coconut milk

1 tsp olive oil

1 cup fresh spinach

0.5 tsp turmeric

0.5 tsp cumin

0.5 tsp garam masala

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp fresh ginger

PREPARATION

• 1

  Dice the chicken breast into bite-sized 1-inch cubes and season lightly with a pinch of salt and pepper.

• 2

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

• 3

  Add the chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through, then remove and set aside.

• 4

  In the same skillet, lower the heat to medium and add the minced garlic and grated ginger, sautéing for 1 minute until fragrant.

• 5

  Stir in the turmeric, cumin, and garam masala, allowing the spices to toast for 30 seconds.

• 6

  Pour in the tomato puree and rinsed chickpeas, stirring to combine and scraping up any browned bits from the bottom of the pan.

• 7

  Whisk in the full-fat coconut milk and bring the mixture to a gentle simmer for 5 minutes until the sauce thickens slightly.

• 8

  Return the cooked chicken to the pan and stir in the fresh spinach, cooking for 1-2 minutes until the greens are just wilted.

• 9

  Adjust seasoning with the remaining sea salt and black pepper before serving hot.