NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup chickpeas

0.5 cup tomato puree

2 tbsp full-fat coconut milk

1 cup fresh spinach

1 tsp avocado oil

0.25 cup yellow onion

1 tsp garlic

1 tsp ginger

1 tsp curry powder

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat the avocado oil in a large skillet over medium heat.

• 2

  Add the diced yellow onion, minced garlic, and minced ginger to the skillet and sauté until the onion is translucent and fragrant.

• 3

  Add the diced chicken breast to the skillet and cook until the pieces are lightly browned on all sides.

• 4

  Stir in the curry powder, turmeric, sea salt, and black pepper, coating the chicken and aromatics to toast the spices for about 1 minute.

• 5

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

• 6

  Reduce the heat to low and simmer the mixture for 10 minutes, allowing the sauce to thicken and the flavors to meld.

• 7

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