Chicken Curry with Chickpeas Recipe

This Chicken Curry with Chickpeas Recipe is one of the best things I’ve had on my Shift Shop Meal Plan!!!  Seriously AMAZING and packed with flavor and lots of protein!! So you are telling me we can eat like this and still lose weight, inches and reach our goals this week?! YES, my meal plan rocks!  This Chicken Curry with Chickpeas Recipe is also 21 day Fix friendly so if you are following that, please feel free to enjoy this super yummy recipe as well!!  The best part is this recipe doesn’t take long so it can be on your table in just over 30 min!!  Win/Win!  So what are you waiting for, jot this recipe down and put it on the dinner list for the week, you won’t be disappointed!  Enjoy!

Here’s what you’ll need:
1 Tbsp. olive oil, divided use
1 lb. raw chicken breast tenders
1 medium onion, chopped
3 cloves garlic, crushed
½ tsp. mustard seed
1 tsp. ground turmeric
1 tsp. ground cumin
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)

Heat oil in a large skillet or wok over medium-high heat.  Then add chicken; cook, stirring frequently, for 4 to 5 minutes, or until golden brown. Remove from pan. Set aside. Heat skillet over medium heat. Add onion, garlic, cumin, and mustard seed; cook, stirring frequently, for 3 to 5 minutes, or until the onion begins to soften.  Add turmeric, cumin, 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.