NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup canned chickpeas

1 tbsp extra virgin olive oil

1 cup cauliflower florets

1 cup fresh baby spinach

0.25 cup full-fat coconut milk

1 tsp yellow curry powder

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 tsp fresh ginger

0.25 cup water

PREPARATION

• 1

  Slice the chicken breast into bite-sized cubes and season with sea salt and black pepper.

• 2

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

• 3

  Add the chicken cubes to the skillet and sear for 4-5 minutes until golden brown on all sides.

• 4

  Stir in the cauliflower florets, minced garlic, and grated ginger, sautéing for 3 minutes until the vegetables begin to soften.

• 5

  Add the yellow curry powder and stir well to coat the chicken and vegetables in the spices.

• 6

  Pour in the canned chickpeas, full-fat coconut milk, and water, stirring to combine all ingredients.

• 7

  Reduce the heat to medium-low and simmer for 8-10 minutes until the sauce has thickened and the cauliflower is tender.

• 8

  Fold in the fresh baby spinach and stir for 1 minute until just wilted.

• 9

  Transfer the curry to a shallow bowl and serve immediately while warm.