ROCKY® Free Range Boneless Skinless Chicken Breast Filets
2 tbsp olive oil
cloves of garlic minced
3 tsp ground turmeric
1 tsp coriander
1 tsp red chili flakes
1 tsp ground ginger
1 13 oz can of coconut milk
1 tbsp tomato puree
1 cup red quinoa
2 cup chickpeas, drained and rinsed
3/4 cup chopped spinach
2 cup chopped tomatoes
roasted eggplant ½ inch diced skin on and roasted golden brown


1 In a large nonstick skillet at medium heat add the chicken breast and sear on one side till golden brown about 10 minutes turn the breasts and continue cooking for 5 more minutes. Add the garlic, turmeric, coriander, chili flakes, ginger, coconut milk, tomato puree and tomatoes.
2 Bring to a boil and drop in the red quinoa with 12oz of almost boiling water. Reduce heat and simmer place the lid on and cook for 30 min, stir every 5 minutes to make sure nothing is sticking to the pan. Half way through the cooking process, add the eggplant and chickpeas.
3 When there is 5 minutes left, finish by adding spinach stir and till it wilts. Once the quinoa has cooked and is fluffy without crunch it is ready. Season with salt and pepper and serve.

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