Creamy Skillet Turmeric Chicken with Chickpeas

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  ½ cup or 93g

• Coconut oil

  1 tbsp or 14g

• Onions

  Raw

  1 small or 70g

• Turmeric

  Spices, ground

  3 tsp or 7g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Ginger root

  Raw

  1 ½ tsp or 3g

• Chicken broth

  Soup, canned, less/reduced sodium

  ¼ cup or 60g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  2 cup or 452g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  2 cup or 480g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

Directions

1. Prepare rice according to package directions.
2. Heat coconut oil in a skillet over medium heat. Add chopped onions and sauté for about 3 minutes until softened.
3. While the onions cook, season the cubed chicken with salt, pepper, ginger, and turmeric, then toss to combine.
4. Add the seasoned chicken to the skillet and brown for about 3 minutes on each side.
5. Pour in the chicken broth and coconut milk, stir to combine, and simmer over medium-low heat for 5 minutes.
6. Add the chickpeas and continue cooking for another 5 minutes.
7. Remove from heat, garnish with fresh cilantro, and serve over cooked rice.