Name: Protein-Packed Chicken and Chickpea Masala
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 0.5 cup chickpeas; 3 tbsp basmati rice; 0.5 cup tomato puree; 0.5 cup yellow onion; 1 tsp avocado oil; 1 cup fresh spinach; 0.5 tsp garlic; 0.5 tsp ginger; 1 tsp garam masala; 0.5 tsp turmeric; 0.5 tsp cumin; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.6 cup water

Nutrition

Per serving

478 calories

Protein: 47g; 38% of calories
Carbs: 50g; 41% of calories
Fat: 12g; 22% of calories

Instructions

Prep 10 min · Cook 20 min

In a small pot, combine basmati rice and 6 tbsp of the water; bring to a boil, then cover and simmer on low for 15 minutes.
While rice cooks, heat avocado oil in a large skillet over medium heat and sauté the diced yellow onion for 5 minutes until translucent.
Add the diced chicken breast, minced garlic, and grated ginger to the skillet, cooking until the chicken is browned on all sides.
Stir in the garam masala, turmeric, cumin, sea salt, and black pepper, toasting for 1 minute until the spices are fragrant.
Add the tomato puree, rinsed chickpeas, and the remaining 0.25 cup water, then simmer for 8-10 minutes until the sauce thickens.
Fold in the fresh spinach and stir for 1 minute until just wilted into the warm masala.
Fluff the cooked basmati rice with a fork and serve the chicken and chickpea masala over the top.

Nutrition

Ingredients

Instructions

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