Recipe of the Month

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Serves 4

• 4 (6-ounce) boneless, skinless chicken breasts
• Kosher salt and black pepper
• ¼ cup olive oil
• 2 tablespoons curry powder
• 1 or 2 (15-ounce) cans chickpeas, rinsed
• 2 tablespoons unsalted butter
• 1 tablespoon fresh lime juice, plus wedges for serving
• 4 ounces baby spinach (about 4 packed cups)

Heat oven to 425

 Add parchment to a sheet pan with sides. Place the chicken onto the sheet pan, toss the chicken breast with 2 T. olive oil, and season with S&P. Bake off for 18-20 minutes, 165 degrees in the thickest part of the breast. 

 Add the remaining 2 tablespoons oil to the skillet, then curry powder and chickpeas. Season with salt and pepper and cook over medium heat, stirring frequently, until chickpeas are golden and starting to pop, about 3 minutes. Add butter, lime juice, and spinach and stir just until the spinach starts to wilt, about 30 seconds. Spoon chickpea mixture over chicken. Serve with lime wedges. Enjoiy!  (: