Curried Chicken and Chickpeas Recipe #331241
Cooking Light.
by dicentra
30 min | 10 min prep
SERVES 4
- 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)
- 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.
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5 stars