Curried Chicken and Chickpeas |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Cooking Light. Ingredients:
cooking spray |
3/4 teaspoon salt, divided |
1/2 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 reduced-sodium fat-free chicken broth |
1 teaspoon hot chili sauce (such as sriracha) |
1 (15 1/2 ounce) can chickpeas, drained |
1 cup water |
1 teaspoon olive oil |
3/4 cup uncooked couscous |
1 (10 ounce) package fresh spinach |
4 lemon wedges (optional) |
Directions:
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.
2. Add chicken mixture to pan; saute 3 minutes or until browned. Stir in curry powder; cook 1 minute.
3. Add tomato, broth, chile sauce, and chickpeas; bring to a simmer. Cover and cook 8 minutes.
4. 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.
5. While couscous stands, poke holes in spinach bag. Microwave at high 2 minutes. Garnish with lemon wedges, if desired.
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