Curried Chicken and Chickpeas

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. 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. 2

   Add chicken mixture to pan; saute 3 minutes or until browned. Stir in curry powder; cook 1 minute.

3. 3

   Add tomato, broth, chile sauce, and chickpeas; bring to a simmer. Cover and cook 8 minutes.

4. 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. 5

   While couscous stands, poke holes in spinach bag. Microwave at high 2 minutes. Garnish with lemon wedges, if desired.