Curried Chicken and Chickpeas

Directions

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.

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)

Ingredients

No ingredients are listed for this recipe.