Curried Chicken and Chickpeas

dicentra's Note:

Cooking Light.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• cooking spray
• ¾ teaspoon salt , divided
• ½ 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 ½ ounce) can chickpeas , drained
• 1 cup water
• 1 teaspoon olive oil
• ¾ cup uncooked couscous
• 1 (10 ounce) package fresh spinach
• 4 lemon wedges (optional)

Directions:

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. Add chicken mixture to pan; saute 3 minutes or until browned. Stir in curry powder; cook 1 minute.
3. Add tomato, broth, chile sauce, and chickpeas; bring to a simmer. Cover and cook 8 minutes.
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. While couscous stands, poke holes in spinach bag. Microwave at high 2 minutes. Garnish with lemon wedges, if desired.

Reviews

[Chef #991214]

Very easy to make and my family really liked it. I only ended up needing 1/2 cup of chicken broth because my chicken had a lot of water in it. It's also good with rice.