Curried chicken and chickpeas


Dinner tonight, July 13, 2016
Just so delicious be careful with the if you have a hot curry, to to add to much ( only if you like it hot )
4 servings

  • Cooking spray
  • ¾ teaspoon salt, divided
  • ½ teaspoon bottled minced garlic
  • 1 lb. chicken breast tenders, cut into 1-inch pieces
  • 2 teaspoons curry powder
  • 1 cup chopped plum tomato
  • 1 cup fat-free, less-sodium chicken broth
  • 1 teaspoon hot chile sauce (such as Sriracha)
  • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
  • 1 cup water
  • 1 teaspoon olive oil
  • ¾ cup uncooked couscous
  • 1 (10-ounce) microwaveable package fresh spinach
  • 4 lemon wedges (optional)

1) Heat a large nonstick skillet coated with cooking spray over medium-high heat. Combine 1/2 teaspoon salt, garlic, and chicken, tossing to coat. Add chicken mixture to pan; saute 3 minutes or until browned. Stir in curry powder; cook 1 minute. Add tomato, broth, chile sauce, and chickpeas; bring to a simmer. Cover and cook 8 minutes.

While chicken mixture cooks, place 1/4 teaspoon salt, 1 cup water, and oil in a medium saucepan; bring to a boil. Gradually stir in couscous; remove from heat. Cover and let stand for 5 minutes. Fluff couscous with a fork.

While couscous stands, poke holes in spinach bag. Microwave at high 2 minutes. Garnish with lemon wedges, if desired.

Notes: serving size: 1 cup chicken mixture, about 1/2 cup couscous, and 1/2 cup spinach

Nutritional notes:
Amount per serving
Calories: 436
Calories from fat: 13%
Fat: 6.5g
Saturated fat: 1.1g
Monounsaturated fat: 3.2g
Polyunsaturated fat: 1.3g
Protein: 38.6g
Carbohydrate: 55.1g
Fiber: 8.3g
Cholesterol: 66mg
Iron: 4.8mg
Sodium: 924mg
Calcium: 126mg

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