One-Skillet Chicken and Chickpea Curry Packed With Fiber and Flavor

Credit: The Real Food Dietitians

If you’re craving a comforting, flavorful meal that also checks the nutrition boxes, this chicken and chickpea curry delivers on all fronts. Made in just one skillet and ready in about 30 minutes, this cozy curry combines tender chicken, fiber-rich chickpeas, vegetables and warming spices in a creamy coconut sauce that feels indulgent but is grounded in real, nourishing ingredients.

What really sets this dish apart is its high fiber content, thanks to chickpeas, cauliflower, spinach and bell peppers. Each serving provides 9 grams of fiber, supporting digestion, blood sugar balance and heart health while also delivering a satisfying 26 grams of protein to help keep you full. It’s an approachable, budget-friendly recipe that proves healthy meals don’t have to be complicated to be delicious.

Ingredients

• 1 pound boneless skinless chicken breast, cut into bite-sized cubes
• 1 tablespoon olive oil or avocado oil, divided
• ½ medium yellow onion, diced
• 1 medium red bell pepper, diced
• 2 garlic cloves, minced
• 1 (15-ounce) can fire-roasted diced tomatoes
• 1 (14-ounce) can full-fat coconut milk
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 (12-ounce) bag frozen cauliflower florets
• 2 tablespoons curry powder
• ½ teaspoon ground turmeric
• ¼ teaspoon dried ginger (or 1 teaspoon fresh peeled ginger, grated or finely minced)
• ½ teaspoon fine salt
• Pinch of black pepper
• 2 large handfuls fresh baby spinach (about 3 ounces)

Optional for serving:

• Chopped fresh cilantro, steamed rice and lime wedges

Directions

1. Place a large skillet over medium-high heat. Add 2 teaspoons of oil and swirl to coat. Add the chicken and cook, 5-6 minutes, until almost cooked through, stirring occasionally.
2. Remove the chicken to a clean plate and set aside.
3. To the pan, add the remaining 1 teaspoon of oil to the skillet and swirl to coat. Add the onions and peppers and cook for 5 minutes or until the onions start to soften, stirring occasionally. Add the garlic and continue cooking for 1 minute or until fragrant.
4. Add the cooked chicken back to the pan along with the tomatoes (and their juice), coconut milk, drained chickpeas, frozen cauliflower, curry powder, turmeric, ginger, salt and pepper. Stir to combine. Bring just to a boil. Reduce the heat, cover and simmer for 10 minutes, stirring once or twice.
5. Remove the lid from the skillet and add the spinach. Stir and allow the spinach to wilt, 2-3 minutes, then serve over steamed rice with chopped cilantro and lime wedges.

This recipe was originally published on The Real Food Dietitians.