NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup chickpeas

0.5 tbsp olive oil

0.25 cup yellow onion

1 tsp garlic

1 tsp ginger

0.5 cup tomato puree

1 tsp garam masala

0.5 tsp ground turmeric

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup water

1 tbsp fresh cilantro

1 tbsp Greek yogurt

PREPARATION

• 1

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

• 2

  Add the cubed chicken breast and sear until golden brown on all sides, then remove and set aside.

• 3

  In the same skillet, add the diced onion and sauté for 3-4 minutes until translucent and soft.

• 4

  Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

• 5

  Add the garam masala, turmeric, cumin, sea salt, and black pepper, stirring constantly to toast the spices without burning.

• 6

  Pour in the tomato puree and water, stirring to scrape up any browned bits from the bottom of the pan.

• 7

  Add the chickpeas and the seared chicken back into the skillet.

• 8

  Lower the heat to a simmer and cover, cooking for 10-12 minutes until the sauce has thickened and the chicken is cooked through.

• 9

  Remove from heat and stir in the fresh cilantro.

• 10

  Serve warm with a dollop of Greek yogurt on top for added creaminess and protein.