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Curried Chicken and Chickpeas

Curried Chicken and Chickpeas
Prep Time
10-15 Mins
Cook Time

30 Mins

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.
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Source:  Canadian Delight
13 Ratings
3 out of 5 stars
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  • 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)
  • Nutritional Information
  • CALORIES 436(13% from fat)
  • FAT 6.5g (sat 1.1g,mono 3.2g,poly 1.3g)
  • IRON 4.8mg
  • CALCIUM 126mg
  • SODIUM 924mg
  • PROTEIN 38.6g
  • FIBER 8.3g

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Cooking Directions

  1. Heat a large nonstick skillet coated with cooking spray over medium-high heat.

  2. Combine 1/2 teaspoon salt, garlic, and chicken, tossing to coat.

  3. Add chicken mixture to pan; saute 3 minutes or until browned.

  4. Stir in curry powder; cook 1 minute. Add tomato, broth, chile sauce, and chickpeas; bring to a simmer.

  5. Cover and cook 8 minutes.

  6. 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.

  7. Cover and let stand for 5 minutes.

  8. Fluff couscous with a fork.

  9. While couscous stands, poke holes in spinach bag.

  10. Microwave at high 2 minutes.

  11. Garnish with lemon wedges, if desired.

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