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 from Roasted Vegetable Stew 1 cup yogurt 1 teaspoon curry powder 1 teaspoon ground cumin 1/4 cup chopped fresh cilantro leaves Salt and ground black pepper

Preparation
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.