Chicken and Curry Vegetables

For this warm fall dinner, I use fall produce and chicken breast from the freezer. It is a similar cooking method to my chicken, kale, and white bean stew with some changes in the vegetables and a big flavor switch up in the broth. So easy and filling, and easy to make vegetarian! The chickpeas can stand alone as the protein in the dish.

Chicken and Curry Vegetables

Serves 2.

- 1 chicken breast

- 2 tablespoons olive oil

- 1 clove garlic, minced

- 1/4 yellow onion, diced

- 1 carrot, diced

- 1/4 bunch kale
- 1 roma tomato
- 1/2 cup mushrooms
- 1 can chickpeas, drained and rinsed
- 2 teaspoons curry powder
- 1/4 cup chicken broth

1. Cut chicken into strips, about 1 inch. Heat 1 tablespoon olive oil in a saucepan over medium-high heat and add chicken to the pan. Brown the chicken on all sides for about 5 minutes. Remove chicken from pan and rest it on a plate.

2. Add remaining tablespoon of olive oil to the pan and add the onion and carrot to the pan. Cook for about 4 minutes. Add garlic, kale, tomato, mushrooms, and chickpeas and sauté for another 2-3 minutes. Season with salt and pepper. Add curry powder and cook one more minute. Add chicken broth to saucepan and scrape the bottom of the pan with a wooden spoon to get all of the flavors off.

3. Place chicken back in the pan, and nestle it in between the vegetables so that it is direct on the heat. Cover and cook for about 12-15 minutes, turning chicken once. Continue to simmer until chicken is white all of the way through. Season with red pepper flakes and top with chopped parsley.

Enjoy!