Description

This skillet chicken meal is loaded with anti-inflammatory ingredients like curry, turmeric and ginger to help fight arthritis. The fat is reduced when using fat-free instead of whole-milk yogurt. Serve with a side of brown basmati rice, if desired.

Ingredients

• 1 1/2 lb. skinless chicken breasts, cut into 2 inch chunks
• 1/4 t. Kosher salt
• 1 T. olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced or ¼ t. garlic powder
• 1 t. turmeric
• 1 t. freshly minced ginger
• 3 T. curry powder
• 1 head cauliflower, cut into florets
• 15 oz. can no-salt-added garbanzo beans, rinsed and drained
• 2 - 15. oz. cans no-salt-added diced tomatoes, with their liquid
• 1 c. fat-free plain yogurt
• 2 T. chopped cilantro, for garnish, optional

Steps

1. Season chicken with salt.
2. In a large skillet, heat oil over medium-high heat; add chicken; cook, stirring, 3 - 4 minutes, until chicken begins to brown. Transfer the chicken to a plate/platter. Add onion; cook 3 - 4 minutes, until it begins to soften and become translucent. Add garlic, turmeric, ginger and curry powder; cook, stirring, 1 - 2 minutes, until it becomes fragrant.
3. Add cauliflower, garbanzo beans and diced tomatoes; lower heat to a simmer. Cover; cook 8 - 10 minutes, until cauliflower is tender. Uncover; return the chicken to the skillet; cook, stirring occasionally, 10 - 15 minutes longer, until chicken is cooked through but still tender and liquid thickens. Remove from heat; stir in yogurt. Season with a bit of salt, if desired. Garnish with cilantro, if desired.