Curried Chicken and Chickpeas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Spinach sold in microwave-safe bags makes cooking it a snap. Place any other kind of bagged spinach in a microwave-safe container before cooking. Ingredients:
cooking spray |
3/4 teaspoon salt, divided |
1/2 teaspoon bottled minced garlic |
1 pound 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 |
3/4 cup uncooked couscous |
1 (10-ounce) microwaveable 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. 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.
2. 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.
3. While couscous stands, poke holes in spinach bag. Microwave at high 2 minutes. Garnish with lemon wedges, if desired.
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