NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup chickpeas

0.5 cup tomato puree

1 cup baby spinach

1 tsp avocado oil

0.25 cup yellow onion

1 tsp fresh ginger

1 tsp garlic

1 tsp garam masala

0.5 tsp ground cumin

0.5 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup water

2 tbsp fresh cilantro

PREPARATION

• 1

  Heat avocado oil in a large skillet over medium heat.

• 2

  Add diced yellow onion and sauté until translucent, about 4 minutes.

• 3

  Stir in minced garlic and grated fresh ginger, cooking for 1 minute until aromatic.

• 4

  Add cubed chicken breast to the skillet and cook until browned on all sides.

• 5

  Stir in the garam masala, ground cumin, ground turmeric, sea salt, and black pepper to coat the chicken.

• 6

  Pour in the tomato puree, chickpeas, and water, then bring the mixture to a gentle simmer.

• 7

  Cover the skillet and cook for 10 minutes until the chicken is cooked through and the sauce has thickened.

• 8

  Remove the lid and fold in the baby spinach until it is just wilted.

• 9

  Garnish with freshly chopped cilantro and serve warm.