Description
Prepare a balanced meal featuring sweet and tangy maple dijon glazed chicken served over quinoa with roasted Brussels sprouts. This recipe is good for meal prepping.
Ingredients
Scale
- 1.5 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup dry quinoa
- 2 cups water or broth
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil, divided
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 1/4 cup pure maple syrup
- 3 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried thyme
- 2 cloves garlic, minced
- 1 cup cooked sweet potato, diced (optional)
Instructions
- Cook the quinoa: Combine quinoa and water or broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork.
- Prepare the chicken and vegetables: Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts with 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Spread on a baking sheet.
- In a bowl, toss the chicken pieces with the remaining 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Place the chicken on the same or a separate baking sheet.
- Roast: Roast the Brussels sprouts for 15-20 minutes until tender and slightly browned. Roast the chicken for 15 minutes, turning halfway through.
- Make the sauce: While the chicken cooks, whisk together the maple syrup, Dijon mustard, apple cider vinegar, dried thyme, and minced garlic in a small bowl.
- Glaze the chicken: Remove the chicken from the oven. Pour half of the maple dijon sauce over the chicken and toss to coat. Return the chicken to the oven for 3-5 minutes until the sauce is slightly caramelized. Do not overcook.
- Assemble the bowls: Divide the cooked quinoa among four meal prep containers. Top each with roasted Brussels sprouts, diced sweet potato (if using), and the glazed chicken. Drizzle the remaining sauce over the assembled bowls just before serving or store separately for meal prep.
Notes
- For meal prepping, store the remaining sauce separately and add it just before eating to prevent the chicken from becoming soggy.
- You can substitute brown rice or farro for quinoa.
- Use a sheet pan for both the chicken and vegetables for simpler cleanup.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 18
- Sodium: 350
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 6
- Protein: 40
- Cholesterol: 110