Balsamic Brussels Sprouts And Chicken Quinoa Bowls
Balsamic Brussels Sprouts And Chicken Quinoa Bowls - flavorful and delicious protein packed meal.
Servings: 2
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
Calories: 437kcal