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Balsamic Brussels Sprouts And Chicken Quinoa Bowls – flavorful and delicious protein packed meal.
Hi guys! Are you having a nice weekend?
I’m away camping, but couldn’t wait to share today’s recipe with you!
I’m suspecting you’ve been missing my quinoa recipes.
Don’t worry, I’ve got plenty of them coming.
Quinoa bowls are one of my favorite meals and I’m constantly experimenting with new recipes.
Brussels Sprouts anyone?
This quinoa bowl consists of balsamic roasted brussels sprouts, fresh spinach, balsamic-soy oven baked chicken breast and toasted pepitas.
Simple to make with great flavors, just in time for fall.
The combination of flavors is amazing.
I’m not going to lie, this is not a 15-minute meal but, to be honest it takes about an hour.
And you can also cook the chicken in advance and then carefully reheat it.
I made these bowls for dinner the other day and I’ve been dreaming of them ever since.
I’m glad I was able to combine some nutritious ingredients, rich in protein, iron, vitamins and minerals in a simple meal like this.
Have a great weekend!
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Balsamic Brussels Sprouts And Chicken Quinoa Bowls
Ingredients
For the brussels sprouts:
- 2 cups brussels sprouts, , trimmed and cut in half
- 3 tbsp olive oil
- 1/4 cup balsamic vinegar
- 2 tbsp soy sauce
- 1/4 tsp black pepper
For the chicken:
- 2 6 oz boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1/4 cup balsamic vinegar
- 1 garlic clove, , minced
- 1 tsp dried oregano
- 1/2 tsp salt
Other:
- 2 cups fresh baby spinach washed
- 2 cups cooked quinoa
- 2 tbsp toasted pumpkin seeds, (pepitas)
Instructions
For the brussels sprouts:
- Preheat oven to 425 F. Grease a baking sheet with cooking spray. (You can line with aluminum foil and then grease with cooking spray).
- Toss brussels sprouts in olive oil, balsamic vinegar, soy sauce and black pepper. Spread sprouts oven baking sheet. Bake for 25-30 minutes, until tender, tossing occasionally.
- Remove from the oven and place in a bowl. Season with salt and pepper if necessary.
For the chicken:
- In a bowl combine balsamic vinegar, soy sauce, olive oil, oregano, salt and garlic clove. Add chicken to the bowl.Let it marinade for a few minutes.
- Adjust oven temperature to 400F.
- Spray a glass baking dish with cooking spray and transfer chicken. Pour excess marinade on top. Bake uncovered for 34-40 minutes until a thermometer reads 160F. You can baste the chicken while baking if you’d like.
To assemble:
- Prepare 2 bowls and divide the quinoa, brussels sprouts and spinach between them. Slice chicken breast and add it to the bowls. Top with pepitas. Season with additional salt, pepper or soy sauce.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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this looks like such a healthy and satisfying bowl of good-ness! totally loving this! 😉
I so appreciate you sharing your post at the #AnythingGoes Link Party. I’m looking forward to what you’ll share with us next week.
What a fantastic looking meal Mira! I love roasted brussels sprouts! Great idea pairing them with quinoa and chicken and making a meal out of it!
Interesting that you have 2 different items roasting at the same time at two different temps.
Hi, the 2 different items are not roasting at the same time. First- you roast the brussels sprouts at 425 F, then my instructions say that you adjust the oven temperature to 400F and roast the chicken. I do not mention it is done at the same time, because the pans may not fit in the oven at the same time and the two items require different temperatures.
This looks awesome! Am going to make this for dinner tonight and probably add some sweet onions to the brussels sprouts in the oven. and possibly wilt the spinach slightly.
Just one question-the recipe says it serves 4 but in the directions, it says to divide between 2 bowls??
Hi Noel, I corrected it, it is 2 large servings.
Do you know if it is safe to reuse the chicken marinade since it is cooked in the chicken after marinading?