Balsamic Brussels Sprouts And Chicken Quinoa Bowls

• Gluten free

• Meat

  • 2 6oz boneless skinless chicken breasts, boneless skinless

• Produce

  • 2 cups Baby spinach, fresh
  • 2 cups Brussels sprouts
  • 1 Garlic clove
  • 1 tsp Oregano, dried

• Condiments

  • 1/2 cup Balsamic vinegar
  • 3 tbsp Soy sauce

• Pasta & Grains

  • 2 cups Quinoa, cooked

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 5 tbsp Olive oil

• Nuts & Seeds

  • 2 tbsp Pumpkin seeds, Toasted

Found on cookinglsl.com

Description

Directions

• 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 youd 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.