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3 from 1 vote

Curried Chicken & Chickpeas

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: Curried Chicken & Chickpeas
Servings: 4
Calories: 604kcal


  • 1 cup brown rice, raw
  • 1 pound chicken breast
  • 2 clove garlic
  • 15 ounce chickpeas (garbanzo beans), canned
  • 2 medium zucchini
  • 2 teaspoon olive oil
  • 1 cup chicken broth, low-sodium
  • 3 tablespoon curry paste
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon black pepper, ground
  • 1/8 cup cilantro
  • 1/4 cup cashews

Serve With

  • 4 medium kiwi


  • Cook rice as directed on package.
  • Cube chicken and place aside. Chop garlic, drain and rinse chickpeas, chop zucchini, and set all aside separately.
  • Heat oil in a large skillet over medium-high heat. Once oil appears to shimmer, add chicken and garlic; cook stirring frequently for 3 minutes or until golden brown. Add chickpeas and zucchini; stir to combine.
  • In a small bowl whisk together broth, curry paste, salt, and pepper. Add to skillet and stir to combine and coat evenly. Bring to a simmer and continue to cook for 5 minutes or until chicken has fully cooked through; stir occasionally. Sauce will begin to thicken.
  • Remove from heat and stir in chopped cilantro. Serve over rice, sprinkled with chopped cashews; serve kiwi on the side.


Calories: 604kcal | Carbohydrates: 70g | Protein: 40g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 83mg | Sodium: 450mg | Fiber: 10g | Sugar: 12g