Chicken & Chickpea Curry

Chicken & Chickpea Curry

Who doesn’t love a good curry recipe?!

This one is packed with protein from the chicken & chickpeas and is made all in one pot – which makes it easy to put together during the week.

Don’t like spice? No worries! For a milder version, just adjust the amount of chili powder to your taste.

Will you try it and let me know what you think?

Have a great day!




Ingredients:

~1 Tbsp. olive oil
~1.5 lbs grilled chicken breast, chunked
~1 medium onion, chopped
~3 cloves garlic, crushed
~½ tsp. mustard seed
~1 tsp. ground turmeric
~1 tsp. ground cumin, divided use
~1 tsp. ground coriander
~1 tsp. chili powder
~1 (15-oz.) can chickpeas (garbanzo beans), drained, rinsed
~1 (14.5-oz.) can low-sodium diced tomatoes
~1 cup low-sodium organic chicken broth (or vegetable broth)

Preparation:

1. Grill and chunk up chicken breast and set aside.
2. Heat large skillet over medium heat. Add olive oil, onion, garlic, cumin, and mustard seed; cook, stirring frequently, for 3 to 5 minutes, or until the onion begins to soften.
3. Add turmeric, coriander, chili powder, chickpeas, tomatoes, chicken broth, and chicken. Bring to a boil, reduce heat to medium-low; gently boil for 10 to 15 minutes.

*Serve over brown rice. Enjoy!

Cashew Chicken Quinoa Bake

You have to love a good casserole bake that is easy to assemble and even easier for the family to love. This cashew chicken quinoa bake has an amazing taste and is a great balance of ingredients to fill you up and give your body nutrients!

Try this bake for a tasty fall meal with family or a group of friends!

 

Ingredients

• 1 cup quinoa, rinsed and uncooked


• 1 cup yellow onion, minced


• 2 medium red peppers, chopped into bite-sized pieces


• 4 4oz chicken breasts, diced into bite-sized pieces


• 1/2 cup Natural Peanut Sauce (Pictured below)


• 1 cup water


• 1 cup cashews, roasted and slightly salted


• cilantro for garnish

Instructions

• First, preheat oven to 375ºF and spray a casserole dish with coconut oil cooking spray.


• Next, place 1 cup uncooked quinoa on the bottom of the casserole dish and layer on diced onion and red pepper on top.


• Mix peanut sauce with 1 cup of water


• Evenly pour sauce over chicken chicken breast.


• Bake at 375º for 45 minutes, uncovered.


• Remove from oven and add 1 cup of cashews and bake for another 10 minutes.


• Garnish with cilantro.

One-Pan Autumn Chicken Dinner

>AMAZING<<

This weekend I was at my hometown's apple festival and it got me in the mood for some yummy, hearty, autumn dishes with apples. With that in mind, I added this dish to my meal prep this week for family dinners. It is... OMG DELICIOUS!

This week's Tasty Tuesday:: One-Pan Autumn Chicken Dinner (with yes, you guessed it, apples!)

What type of annual festival does your hometown have?

Honey Balsamic Chicken Breast and Veggies

This recipe is what I prepped for our family lunches in the early part of this week. I was drawn to it because I am such a fan of one-dish meals (easier clean up!) and the dish sounded delicious (and yes- it is!)

You can't go wrong with chicken and veggies, but sometimes it's all about bringing out that yummy flavoring. This recipe does just that. Give it a try this week (the prep time is so short you can do it tonight!)

Grilled Teriyaki Chicken and Rice Bowls

So excited about sharing this recipe with you because it was great to prep on the grill, it is SO tasty and makes the perfect lunch prep AND it is beautiful too! What a winning combo! Seriously, you have to try this!



<Grilled Teriyaki Chicken and Vegetables>

Ingredients
1/2 cup - low sodium Tamari
1 tablespoon - honey
1 tablespoon - minced ginger
1 tablespoon - rice vinegar
1 tablespoon - sesame oil
2 teaspoons - cornstarch or 1 teaspoon arrowroot powder
1 teaspoon - water
2lb - boneless skinless chicken breasts
1 cup - long grain white rice
dash of salt
2 tablespoons - freshly chopped cilantro
juice from one lime
1 - medium red bell pepper, chopped
1/2 - red onion, chopped
1 - tablespoon olive oil
1 - small zucchini, sliced
4 - slices of pineapple
salt and pepper
sesame seeds, for garnish

Directions
1. In a medium bowl, whisk together the soy sauce, honey, ginger, rice vinegar and sesame oil. In a small bowl, whisk together cornstarch and water until smooth then whisk into the sauce mixture until combined. Remove one-fourth cup teriyaki sauce and set aside for serving. Add the chicken to the bowl with the remaining teriyaki sauce and marinate in the refrigerator for at least thirty minutes.
2. To make the cilantro lime rice, in a medium saucepan bring two cups of water to a boil. Add rice and a dash of salt. Reduce heat to low, cover and cook for fifteen minutes. Remove from heat and stir in cilantro and lime juice.
3. Cut two large pieces of aluminum foil. Divide the red bell pepper and red onion between the two pieces, drizzle with one teaspoon of olive oil and sprinkle with salt and pepper. Pull the short sides up and roll them down over each other, then fold over each end to seal and create a packet.
4. Prepare grill for direct grilling over medium-high heat. Brush and oil the grill grate.
5. Place the marinated chicken and the vegetable packets on the grill directly over the fire. (I pulled 1TBS of the marinade to pack in each lunch before putting the rest on the chicken and veggies on the grill.) Cook chicken until the juices run clear and the chicken is cooked through, about five to eight minutes on each side. Cook vegetable packets until done, about fifteen to twenty minutes. While the chicken and vegetable packets are cooking, brush zucchini with remaining olive oil and then arrange the sliced zucchini and pineapple on the grill. Cook for two minutes on each side.
6. To arrange the bowls, divide rice between two bowls. Layer each with one piece of chicken, contents of one vegetable packet (be careful opening the foil packets because they will release steam), two slices of pineapple and zucchini. Garnish chicken with sesame seeds and serve with additional teriyaki sauce, as desired.
(OR to create a multi-day meal prep, follow the same arrangement in your meal to-go containers!)