Quinoa with chicken & roasted balsamic sprouts
Quinoa with chicken & roasted balsamic sprouts
680kcal Per person
39g Protein
69g Carbs
28g Fat
17g Fiber
Ingredients
- 9 ounces Brussels sprouts (frozen) (252 g)
- 1 ½ tablespoon olive oil (23 ml)
- 1 tablespoon balsamic vinegar (15 ml)
- ½ teaspoon honey (3 g)
- 3 ounces quinoa (84 g)
- ½ cube vegetable bouillon
- 1 clove garlic (5 g)
- 3 ounces chicken breast (84 g)
- ½ teaspoon paprika (ground spice) (1 g)
Preparing this recipe
- Preheat the oven to 400°F (210°C).
- Halve the sprouts and toss them with half of the oil, balsamic vinegar, honey, salt and pepper. Spread it out on a baking sheet and roast for 20 minutes until golden brown, stirring halfway through.
- Place the quinoa in a pot with a bouillon cube and cook according to the package instructions.
- Mince the garlic.
- Rub the chicken with the remaining oil and season with paprika powder, garlic, salt and pepper. Grill for 5-7 minutes per side, until the chicken is cooked through.
- Let it rest for a few minutes, then slice it.
- Serve the sprouts with the quinoa and chicken.
Requisites:
- Baking sheet lined with parchment paper
Tip van FitChef
Garnish with parsley and a slice of lemon.
