One-Pan Chicken Chickpea Skillet

Ingredients

• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 (12.5-ounce) can chicken, drained
• 1 (12.5-ounce) can diced tomatoes, drained and rinsed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup spinach
• 1 cup carrots, sliced or matchstick
• 1 tablespoon vegetable oil
• 2 tablespoons Curry seasoning blend
  • (See Seasoning Blend page)
• ¼ cup lite coconut milk or low-fat milk

Instructions

1. Wash hands with soap and warm water.
2. Drain and rinse the chickpeas and diced tomatoes. Wash the carrots and spinach.
3. Drain the canned chicken and break apart with a fork. Pat dry with a paper towel.
   • Marinate the chicken with Curry seasoning blend to your liking.
4. Peel and chop the onion. Mince the garlic.
5. In a large pan, heat 1 tablespoon oil over medium-high heat.
   • Add onion and garlic; cook 2–3 minutes, stirring occasionally.
6. Add carrots, spinach, diced tomatoes, chickpeas, and chicken to the pan.
   • Cook 4–5 minutes, stirring occasionally.
7. Add 2 tablespoons Curry seasoning blend and stir.
8. Reduce heat to low.
   • Stir in ¼ cup lite coconut milk or low-fat milk.
9. Remove from heat and serve with rice or flatbread.