NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup chickpeas

1 medium sweet potato

0 tbsp extra virgin olive oil

1 tsp curry powder

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

1 tbsp fresh cilantro

PREPARATION

• 1

  Peel the sweet potato and dice it into 1/2-inch cubes, then cut the chicken breast into uniform bite-sized pieces.

• 2

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

• 3

  Add the sweet potato cubes to the skillet and sauté for 5-7 minutes, stirring occasionally, until they begin to soften and develop a light golden crust.

• 4

  Add the diced chicken and the drained, rinsed chickpeas to the skillet with the potatoes.

• 5

  Season the mixture with the curry powder, turmeric, sea salt, and black pepper, tossing thoroughly to ensure every piece is coated in the spices.

• 6

  Continue cooking for another 6-8 minutes, or until the chicken is fully cooked through and the sweet potatoes are tender when pierced with a fork.

• 7

  Reduce the heat to low and fold in the baby spinach, stirring for about 1 minute until the leaves are just wilted.

• 8

  Transfer the mixture to a bowl and garnish with freshly chopped cilantro before serving warm.