NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp olive oil

0.5 cup yellow onion

1 tsp fresh ginger

2 cloves garlic

1 tbsp curry powder

0.5 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 cup unsweetened almond milk

1 cup baby spinach

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Add the diced chicken breast to the pan and sear until golden brown on all sides.

• 3

  Stir in the diced onion, minced garlic, and grated ginger, sautéing for 3-4 minutes until the onion is translucent and fragrant.

• 4

  Sprinkle the curry powder, turmeric, sea salt, and black pepper over the chicken and vegetables, stirring for 1 minute to toast the spices.

• 5

  Pour in the unsweetened almond milk and stir well to combine, scraping up any browned bits from the bottom of the pan.

• 6

  Reduce the heat to low and let the curry simmer gently for 8-10 minutes until the sauce has thickened and the chicken is cooked through.

• 7

  Add the baby spinach to the skillet and stir until just wilted.

• 8

  Garnish with fresh cilantro and serve warm.