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Prep 30min
Total30min
Servings8
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Ingredients
1 1/2
cup quinoa
1
head cauliflower
1 1/2
lb boneless skinless chicken thighs
2
tablespoons curry powder
1
tablespoon chopped garlic
1
tablespoon chopped ginger
1
can (28 oz) Muir Glen™ Organic Diced Tomatoes
10
oz frozen peas
Cilantro
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Steps
1
Break up the cauliflower into florets, toss in a small amount of olive oil and salt, and roast at 500°F until browned. (approx. 10 minutes, flipping once)
2
Sear the chicken on both sides in a hot pan. When it is browned, add the curry powder, garlic, and ginger and stir well.
3
After two minutes, add the tomatoes and simmer for 15 minutes until the chicken is fully cooked.
4
Remove the chicken from the pot and chop it up into small pieces. Return it to the pan and stir in the peas too. Remove from heat.
5
Cook the quinoa according to package instructions.
6
Finally mix the quinoa, cauliflower, and chicken-tomato mixture. Top with cilantro and serve.
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No nutrition information available for this recipe
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