POINTS® Value |  8
Servings | 4
Preparation Time | 25 min
Cooking Time | 30 min
Level of Difficulty | Moderate

Flavorful Indian cuisine can be a breeze to make at home. But to make this dish even faster, use cubed, parboiled potatoes — with or without onions — found in the refrigerated section of most grocery stores.


10 oz potato, red, white, red, cut into 1/2-inch pieces
3 1/2 tsp olive oil
2 tsp minced garlic
15 1/2 oz canned chickpeas, rinsed and drained
10 oz spinach, baby
1 tsp table salt, divided
1/8 tsp cayenne pepper
8 oz low-fat plain yogurt
2 tsp ground cumin
2 tsp lemon zest
1/2 tsp ground coriander
1/4 tsp ground cardamom
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1 pound uncooked boneless, skinless chicken breast, four 4 oz cutlets

Instructions


1. In a large pot, cook potatoes in water until tender, about 15 minutes; drain and set aside.
2. In same pot, heat 1 1/2 teaspoons oil over medium heat. Add garlic; cook, stirring, until garlic begins to brown, about 1 minute. Add chickpeas; cook until warmed through, about 5 minutes. Add spinach; cook, stirring, until almost wilted, about 2 minutes. Add back potatoes, 1/2 teaspoon salt and pepper. Stir. Remove from heat. Stir in yogurt and set aside.
3. Meanwhile, in a small bowl combine cumin, zest, remaining salt, coriander, cardamom, ginger, cinnamon and 1/2 teaspoon oil. Rub over cutlets.
4. In a large, nonstick skillet over medium-high heat, heat remaining 1 1/2 teaspoons oil. Cook cutlets, turning once, until browned and cooked through, about 5 minutes. Yields 1 chicken cutlet and about 3/4 cup potato mixture per serving.