Name: Indian Chicken and Chickpea Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 4 oz shredded rotisserie chicken; 0.33 cup canned chickpeas; 3 tbsp dry basmati rice; 0.5 tbsp olive oil; 0.25 cup diced yellow onion; 1 tsp minced garlic; 1 tsp grated fresh ginger; 0.5 cup tomato puree; 1 tsp curry powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup fresh baby spinach; 0.25 cup non-fat Greek yogurt; 1 tbsp chopped fresh cilantro

Instructions

Prep 10 min · Cook 15 min

Rinse the basmati rice and place in a small saucepan with 6 tablespoons of water; bring to a boil, then reduce heat to low, cover, and simmer for 12 minutes.
Heat the olive oil in a medium skillet over medium heat, then add the diced onion and sauté for 3 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for 1 minute until the mixture is aromatic.
Add the curry powder, sea salt, and black pepper to the skillet, stirring for 30 seconds to toast the spices and release their oils.
Pour in the tomato puree and chickpeas, then simmer the sauce for 5 minutes to allow the flavors to meld and the sauce to thicken.
Fold the shredded rotisserie chicken and baby spinach into the skillet, stirring until the spinach is wilted and the chicken is heated through.
Remove the rice from the heat and fluff with a fork before transferring it to a serving bowl.
Spoon the chicken and chickpea curry over the rice, then top with a dollop of Greek yogurt and fresh cilantro.

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Ingredients

Instructions

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