NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup chickpeas

0.5 tbsp avocado oil

0.5 cup yellow onion

1 tsp fresh ginger

1 clove garlic

0.5 cup tomato puree

0.25 cup non-fat Greek yogurt

1 tsp garam masala

0.5 tsp ground turmeric

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Add the diced yellow onion and sauté for 5 minutes until softened and slightly golden.

• 3

  Stir in the minced garlic and fresh ginger, cooking for 1 minute until fragrant.

• 4

  Add the diced chicken breast to the pan and cook until browned on all sides, about 4-5 minutes.

• 5

  Sprinkle in the garam masala, ground turmeric, ground cumin, sea salt, and black pepper, stirring to coat the chicken and onions.

• 6

  Pour in the tomato puree and add the chickpeas, stirring to combine.

• 7

  Reduce heat to low, cover, and simmer for 10-12 minutes until the chicken is cooked through and the flavors have melded.

• 8

  Remove the pan from the heat and gently fold in the non-fat Greek yogurt to create a creamy texture.

• 9

  Garnish with fresh cilantro before serving.