NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken breast

0.5 cup Canned chickpeas

0.5 cup Cooked basmati rice

2 cup Fresh baby spinach

0.25 cup Tomato puree

0.25 cup Water

0.25 whole Yellow onion

1 clove Garlic

1 tsp Grated fresh ginger

1 tsp Curry powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a large non-stick skillet over medium heat, sauté the diced onion, minced garlic, and grated ginger until the onion is translucent and aromatic.

• 2

  Add the cubed chicken breast to the skillet and cook until browned on all sides, approximately 5 to 7 minutes.

• 3

  Stir in the curry powder, sea salt, and black pepper, coating the chicken and aromatics evenly to toast the spices for 1 minute.

• 4

  Pour in the tomato puree, water, and drained chickpeas, then reduce the heat to low and simmer for 10 minutes to allow the flavors to meld.

• 5

  Fold in the fresh baby spinach and stir for 1 to 2 minutes until the leaves are just wilted into the warm curry sauce.

• 6

  Serve the curry immediately over the warm cooked basmati rice for a protein-packed and satisfying clean meal.