In place of noodles, which tend to swell in soups, we look to canned chickpeas, which add texture and boost fiber.
1 tablespoon olive oil
1 pound boneless, skinless chicken thighs
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 cup chopped red bell pepper
1 cup chopped onion
2 teaspoons ground turmeric
1 teaspoon freshly grated ginger
2 garlic cloves, minced
4 cups unsalted chicken stock (such as Swanson)
2 (15-oz.) cans unsalted chickpeas, rinsed and drained
1 cup canned light coconut milk
1/2 cup torn fresh basil
2 tablespoons fresh lime juice
Calcium 10% DV
Potassium 11% DV
Added sugars 0g
How to Make It
Heat olive oil in a Dutch oven over medium-high. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 3 minutes on each side or until browned. Transfer to a plate.
Reduce heat to medium. Add bell pepper and onion; cook, stirring occasionally, until softened, about 5 minutes. Add turmeric, ginger, garlic, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 1 minute. Add stock and chickpeas. Return chicken to pot; increase heat to high. Bring mixture to a boil. Reduce heat to medium; simmer 15 minutes or until chicken is cooked through.
Place chicken on a cutting board, and use two forks to shred; return to pot. Stir in coconut milk, basil, and lime juice; cook 5 minutes.
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