Ingredients:
- 4
boneless, skinless chicken breasts
- 1
pound Brussels sprouts, trimmed and halved
- 1 cup
quinoa
- 2
tablespoons olive oil, divided
- 4
cloves garlic, minced
- 1
teaspoon dried thyme
- 1
teaspoon paprika
- Salt
and pepper to taste
- Lemon
wedges for serving
Instructions:
- Preheat
your oven to 425°F (220°C). Prepare a baking sheet by lining it with
parchment paper or greasing it lightly.
- Rinse
the quinoa under cold water and cook it according to the package
instructions. Once cooked, set it aside.
- In a
large bowl, combine the Brussels sprouts, 1 tablespoon of olive oil,
minced garlic, dried thyme, paprika, salt, and pepper. Toss until the Brussels
sprouts are well coated.
- Transfer
the Brussels sprouts to the prepared baking sheet, spreading them out in a
single layer. Bake in the preheated oven for about 20-25 minutes or until
they are tender and golden brown, stirring once halfway through.
- While
the Brussels sprouts are roasting, season the chicken breasts with salt
and pepper on both sides. Heat the remaining tablespoon of olive oil in a
large skillet over medium-high heat. Add the chicken breasts and cook for
about 4-5 minutes per side until they are browned.
- Once
the chicken breasts are browned, transfer them to the oven and bake for an
additional 15-20 minutes or until they are cooked through and reach an
internal temperature of 165°F (74°C).
- Remove
the chicken breasts from the oven and let them rest for a few minutes.
Slice them into strips or leave them whole, depending on your preference.
- Divide
the cooked quinoa among serving plates. Top with the roasted Brussels
sprouts and sliced chicken breasts.
- Serve
the baked chicken with roasted Brussels sprouts and quinoa with lemon
wedges on the side for squeezing over the dish. You can also garnish with
fresh herbs like parsley or cilantro, if desired.
Enjoy your delicious and nutritious meal of baked chicken
with roasted Brussels sprouts and quinoa!
Tags
Life in Bloom