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Fire Roasted Tomato Chicken Ratatouille Quinoa

Fire Roasted Tomato Chicken Ratatouille Quinoa

Fire Roasted Tomato Chicken Ratatouille Quinoa

Ingredients you’ll need: Serves 6-8

1 cup Bob’s Red Mill Organic Quinoa

4 boneless, skinless chicken breasts

2 clove fresh garlic, minced

1 sweet onion, chopped

1/2 red bell pepper, chopped

1 green bell pepper, chopped

1 zucchini-cut into bite sized pieces

2 yellow squash-cut into bite sized pieces

8 roma tomatoes-fire roasted-or 2 cans of fire roasted tomatoes

2 tbsp. tomato paste-no sugars added!

1/4 cup water

1 tbsp. fresh rosemary-pan roasted and chopped-or 1 tsp. dried crushed rosemary

1 tbsp. fresh sage-pan roasted and chopped-or 1 tsp. dried sage

2 tbsp. extra virgin olive oil

Kosher salt and fresh ground pepper to taste-not to exceed 1 tsp. of salt!

How to prepare:

Add Quinoa to 2 cups water. Bring to a boil, stir, and cover. Cook until quinoa absorbs all the water. Set aside. Over medium high heat, add olive oil and onion. Sauté until onion starts to become translucent. Add garlic, rosemary, and sage. Add chicken breasts, face down. Cook chicken for 5 minutes on each side. Add tomatoes, tomato paste, and water. Season with salt and pepper. Cover and cook another 10 minutes. Uncover and fork shred the chicken in the pan. Serve over the quinoa and enjoy!

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