NUTRITION

SERVINGS

INGREDIENTS

0.5 tbsp olive oil

0.5 cup yellow onion

1 tsp garlic

1 tsp ginger

4 oz chicken breast

0.5 cup canned chickpeas

1 tsp curry powder

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup tomato puree

2 tbsp full-fat coconut milk

1 cup fresh baby spinach

PREPARATION

• 1

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

• 2

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

• 3

  Add the cubed chicken breast to the skillet and cook for 5 minutes until browned on all sides.

• 4

  Stir in the chickpeas, curry powder, turmeric, sea salt, and black pepper, ensuring the chicken and chickpeas are well coated in the spices.

• 5

  Pour in the tomato puree and stir to combine, then reduce heat to low and simmer for 8-10 minutes until the chicken is cooked through.

• 6

  Stir in the coconut milk and fresh baby spinach, cooking for 1-2 minutes just until the spinach is wilted and the sauce is creamy and warm.