NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz whole wheat pasta

0.25 cup full-fat coconut milk

0.5 cup canned diced tomatoes

2 clove garlic

1 tbsp fresh ginger

2 tbsp plain Greek yogurt

1 tsp olive oil

0.5 tsp turmeric

0.5 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh spinach

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the whole wheat pasta until al dente, then drain and set aside.

• 2

  While the pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden on all sides.

• 4

  Reduce the heat to medium and add the minced garlic and grated fresh ginger, sautéing for 60 seconds until aromatic.

• 5

  Stir in the turmeric and cumin, then pour in the canned diced tomatoes and full-fat coconut milk.

• 6

  Simmer the mixture for 6 to 8 minutes until the sauce has thickened slightly and the chicken is fully cooked.

• 7

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

• 8

  Remove the skillet from the heat and fold in the Greek yogurt to create a rich, creamy finish.

• 9

  Divide the cooked pasta into a bowl and top with the chicken coconut curry.