One pan chicken and ratatouille with quinoa

Serves 4

 

Ingredients

400g chicken thighs, chucky dice

1 red and 1 green capsicum, diced

2 large fingers eggplant or a small eggplant (about 250g), diced

2 zucchinis, diced

1 brown or red onion, diced

3 cloves garlic, crushed

1 cup of tomato passata

1 cup of chicken broth

Handful of fresh herbs, I have used rosemary, thyme and tarragon

½ cup of quinoa

Method

In a large pan or wok fry off your chicken, vegetables, in some butter for about 5 minutes until nice and brown. Then add your broth, passata, herbs and quinoa, simmer with a lid on for 10-15 minutes until the quinoa in tender. I have served this with sautéed kale and asparagus also