Curried Chicken and Chickpeas
Creamy Cucumber Salad
Ingredients
- ¾ lb boneless, skinless chicken breasts, cut into bite-size pieces
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- 1 Tbsp olive oil
- ½ onion, chopped
- ½ Tbsp minced ginger
- ½ Tbsp curry powder
- 1 (14.5-oz) can diced tomatoes, undrained
- 1 (15.5-oz) can no-salt-added chickpeas
- 1 cup water
- ¼ cup chopped fresh cilantro
Instructions
- Sprinkle chicken with ⅛ tsp each salt and pepper. Cook chicken in hot oil in a Dutch oven or large deep skillet over medium-high heat 5 to 6 minutes or until browned. Remove chicken from pot, and set aside.
- Add onion, ginger, curry powder, and tomatoes to drippings in skillet; cook 12 minutes or until onion is tender and sauce is thickened.
- Add chickpeas, water, and ⅛ tsp each salt and pepper; simmer 10 minutes or until sauce thickens. Stir in chicken, and cook 2 minutes or until thoroughly heated.
- Sprinkle with cilantro.
Side Dish Ingredients
- 1½ English cucumbers, cut into half moons
- ⅛ tsp kosher salt
- ¼ cup 2% reduced-fat plain Greek yogurt
- 1½ tsp white wine vinegar
- ¼ tsp dried dill
Side Dish Instructions
- Sprinkle cucumbers with salt; drain on paper towels 10 minutes. Pat dry.
- Combine yogurt, vinegar, and dill. Add cucumbers; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
367
|
37
|
404
|
| Fat (g) | 9 | 1 | 10 |
| Sat. Fat (g) | 1 | 0 | 1 |
| Protein (g) | 35 | 3 | 38 |
| Carb (g) | 33 | 6 | 39 |
| Fiber (g) | 8 | 1 | 9 |
| Sodium (mg) | 564 | 89 | 653 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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