Chicken Chickpea Curry

Makes about 4 servings

Ingredients

• 1 lb chicken tenderloins, cubed

• 1 can chickpeas, drained and rinsed

• avocado oil

• pink salt and pepper

• 2 bags frozen riced cauliflower

• chicken broth or bone broth

• 1-16 oz jar yellow curry sauce

  OR

• 1-2 tbsp yellow curry paste

• 1 can coconut milk

• Optional toppings: sliced avocado, sliced red onion, cilantro

Instructions

In a small pot, add in frozen cauliflower rice and fill with broth until rice is just covered. Bring to a boil, then let simmer for 5 min, drain and leave to the side. In a skillet, add in avocado oil bring to medium heat. Add in cubed chicken tenderloins seasoned with pink salt and pepper. Cook for about 5 min until cooked on the outside, add in chickpeas. Pour in curry sauce or paste and coconut milk, stir to combine well. Bring to a simmer for 10-15 min. Serve over riced cauliflower with optional toppings: sliced avocado, red onion, cilantro.

Nutrition (using curry sauce) | calories: 550, protein: 40g, carbs: 35g, fat: 25g, fiber: 8g

Nutrition (using curry paste) | calories: 460, protein: 40g, carbs: 27g, fat: 19g, fiber: 8g