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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)
Video
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Mira, I love “bowl” foods. . especially ones like this where it’s stuffed with so many delicious foods!!! love the balsamic-brussels-sprouts!!!!
Hope you’re having a great time camping, Mira! You make the prettiest quinoa bowls! This looks so healthy and delicious! Love the roasted brussels sprouts, I can’t get enough this time of year!
I love brussels sprouts and everything about this quinoa bowl! Have a great time camping!
These quinoa bowls look so good, Mira! Love all the healthy foods you incorporated in here. And those balsamic brussels sprouts sound wonderful!
Those balsamic and soy glazed Brussels Sprouts sound and look so darn good – but you added them to this bowl and made them epically GREAT!
Wow! I love the flavor combinations here Mira! The balsamic glazed brussel sprouts, genius! Have fun camping!!
Brussels Sprouts and Quinoa. This is my kind of dish!! Pinned.
I have not tried quinoa in such combo! Must be nice especially with brussels!
There are so many of my favorite things in one bowl here, and it’s a feast for the eyes! This looks delicious, Mira! Pinned.
Mira, you always make the prettiest bowls. But I’ve gotta say… I think this one is your prettiest one yet! Not only do I love the super seasonal look of this dish, but I love all of the ingredients too! Roasted brussels sprouts are one of my favorite fall-time veggies – I seriously can’t get enough of them!