NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Canned chickpeas

0.5 cup Tomato puree

1 tsp Ghee

0.25 cup Yellow onion

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Garam masala

0.25 tsp Turmeric powder

0.25 tsp Cumin seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Fresh baby spinach

1 tbsp Fresh cilantro

1 tbsp Plain Greek yogurt

PREPARATION

• 1

  Heat the ghee in a large skillet over medium heat and add the cumin seeds, allowing them to sizzle for 30 seconds.

• 2

  Add the diced onion, minced ginger, and minced garlic to the skillet, sautéing until the onion is translucent and aromatic.

• 3

  Stir in the cubed chicken breast and cook for 5 minutes until browned on all sides.

• 4

  Add the garam masala, turmeric, sea salt, and black pepper, stirring well to coat the chicken in the spices.

• 5

  Pour in the tomato puree and add the chickpeas, then reduce the heat to low and simmer for 10 minutes until the chicken is cooked through.

• 6

  Fold in the fresh baby spinach and stir until just wilted into the sauce.

• 7

  Serve hot, topped with a dollop of Greek yogurt and a sprinkle of fresh cilantro.