ROSIE® Organic Boneless Skinless Chicken Breast Filet
2 tsp. ground toasted cumin
  Kosher salt and freshly ground black pepper, to taste
2 tbsp. olive oil, divided
shallots, finely chopped
stalks celery, diced
1 head cauliflower, stemmed, roughly chopped
3 tbsp. capers
plum tomatoes, seeded and diced
1/4 cup manzanilla olives, halved
2 tbsp. red wine vinegar
1/2 tsp. ground turmeric
1 tsp. honey
1/4 cup golden raisins
2 tbsp. sliced almonds, toasted
2 tbsp. chopped fresh parsley
lemon, quartered


1 Preheat oven to 350°F. Pat chicken dry with paper towel. Rub cumin over chicken and generously season with salt and pepper. Heat 1 tablespoon oil in large oven-safe skillet over medium-high heat. Cook chicken, without moving, until well browned, about 3-5 minutes per side. Flip chicken over and transfer skillet to oven and cook until chicken is fully cooked and reaches 170°F, about 10-15 minutes.
2 Meanwhile, heat remaining oil in large skillet over medium heat. Add shallots and celery and cook, stirring occasionally, until tender, about 3-5 minutes. Stir in cauliflower and cook until softened, about 5-8 minutes. Add capers, tomatoes, olives, vinegar, turmeric and honey. Reduce heat to low, and simmer, stirring occasionally, until tomatoes have softened, about 8-10 minutes. Stir in raisins, and top with sliced almonds. Serve with chicken, and garnish with parsley, and lemon wedges.


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