Ingredients:
3 cups quick-cooking rice
2 roasted chicken breast halves, about 1 pound
1 (15-ounce) can chick peas, drained
1 cup reserved roasted vegetables (carrot, onion, potato)
1 cup yogurt
1 teaspoon curry powder
1 teaspoon ground cumin
1/4 cup chopped fresh cilantro leaves
Salt and ground black pepper
Directions:
Prepare quick-cooking rice according to package instructions. Reserve 1 cup of cooked rice for later in the week.
Cut chicken breasts into 1/2 to 1-inch pieces. Transfer chicken to a medium saucepan. Add chick peas, reserved roasted vegetables, yogurt, curry powder, and cumin and mix well to combine. Set pan over medium-low heat and cook 3 to 5 minutes to heat through. Remove from heat and stir in cilantro. Season, to taste, with salt and black pepper. Serve alongside rice.
