Curried Chicken and Chickpeas
Curried Chicken and Chickpeas is a dairy free main course. This recipe serves 4. One portion of this dish contains roughly 36g of protein, 7g of fat, and a total of 384 calories. This recipe covers 38% of your daily requirements of vitamins and minerals. A mixture of chile sauce, plum tomato, chicken breast tenders, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.
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.