Indian Chicken

• 10 oz red potatos, 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 baby spinach
• 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

In a large pot, cook potatoes in water until tender, about 15 minutes; drain and set aside.
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.
Meanwhile, in a small bowl combine cumin, zest, remaining salt, coriander, cardamom, ginger, cinnamon and 1/2 teaspoon oil. Rub over cutlets.
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.

4 servings - 8 points each