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Chicken Curry with Chickpeas (Robin Miller) Recipe

Chicken Curry with Chickpeas (Robin Miller) Recipe

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Chicken Curry with Chickpeas (Robin Miller)

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Ingredients:

Serving

3 cups quick-cooking rice
2 roasted chicken breast halves, about 1 lb
1 (15-oz) can chick peas, drained
1 cup reserved roasted vegetables from roasted vegetable stew
1 cup yogurt
1 tsp curry powder
1 tsp ground cumin
1/4 cup chopped fresh cilantro leaves
salt and ground black pepper

Directions:

Prepare quick-cooking rice according to package instructions. Reserve 1 cup of cooked rice for later in the week.
Cut chicken breasts into 1/2 to 1-inch pieces. Transfer chicken to a medium saucepan. Add chick peas, reserved roasted vegetables, yogurt, curry powder, and cumin and mix well to combine. Set pan over medium-low heat and cook 3 to 5 minutes to heat through. Remove from heat and stir in cilantro. Season, to taste, with salt and black pepper. Serve alongside rice.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	325.42 Kcal (1362 kJ)
Calories from fat	101.2 Kcal
		% Daily Value*
Total Fat	11.24g	17%
Cholesterol	52.18mg	17%
Sodium	1034.92mg	43%
Potassium	608.81mg	13%
Total Carbs	33.07g	11%
Sugars	4.54g	18%
Dietary Fiber	3.07g	12%
Protein	24.37g	49%
Vitamin C	1.1mg	2%
Iron	17.3mg	96%
Calcium	95mg	9%

Amount Per 100 g
Calories	106.09 Kcal (444 kJ)
Calories from fat	32.99 Kcal
		% Daily Value*
Total Fat	3.67g	17%
Cholesterol	17.01mg	17%
Sodium	337.4mg	43%
Potassium	198.48mg	13%
Total Carbs	10.78g	11%
Sugars	1.48g	18%
Dietary Fiber	1g	12%
Protein	7.94g	49%
Vitamin C	0.3mg	2%
Iron	5.6mg	96%
Calcium	31mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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