Curried Chicken and Chickpeas

Curried Chicken and Chickpeas
Photo by Randy Mayor

Ingredients

  • ½ teaspoon bottled minced garlic
  • 1 cup fat-free, less-sodium chicken broth
  • 1 cup water
  • 1 pound chicken breast tenders, cut into 1-inch pieces
  • ¾ cup uncooked couscous
  • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
  • 1 teaspoon hot chile sauce (such as Sriracha)
  • + 7 more ingredients
    • 1 cup chopped plum tomato
    • Cooking spray
    • 4 lemon wedges (optional)
    • 2 teaspoons curry powder
    • 1 teaspoon olive oil
    • ¾ teaspoon salt, divided
    • 1 (10-ounce) microwaveable package fresh spinach

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 t...

View full recipe at My Recipes

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