Ingredients
2 chicken breasts, cut into 1-inch pieces
2 tablespoons avocado oil
3 cloves garlic, minced
2 tablespoons grated ginger
2 tablespoons red curry paste
1/4 cup peanut butter
1 can coconut milk
2 bell peppers, sliced
1 onion, sliced
1 can chickpeas, rinsed and drained
1 can pumpkin puree
Directions
Active Time: 20 minutes
Heat oil in large skillet over medium heat. Season chicken with salt and pepper and cook for 5-7 minutes. Transfer to plate. Add garlic and ginger to pan. Cook for 1 minute. Stir in curry paste, peanut butter and coconut milk. Mix well. Add bell peppers, onion, and chick peas. Simmer for 5 minutes. Add chicken back to pan and cook for an additional 5 minutes. Serve with rice.
Nutrition information per serving:
Calories: 450
Fat: 32 g
Trans fats: 0 g
Cholesterol: 70 mg
Carbohydrate: 19 g
Protein: 26 g
Sodium: 600 mg