One-Pan Wonder: Lemon Herb Chicken & Roasted Brussels Sprouts

Instructions

Marinate Chicken

• 1

  In a large mixing bowl, combine the lemon juice, lemon zest, minced garlic, olive oil, rosemary, thyme, salt, and pepper.

• 2

  Add the chicken breasts to the bowl, ensuring they are well-coated with the marinade.

• 3

  Cover and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).

Prepare Brussels Sprouts

• 1

  Preheat your oven to 400°F (200°C).

• 2

  In another mixing bowl, combine the Brussels sprouts, olive oil, balsamic vinegar, oregano, basil, garlic powder, salt, and pepper. Toss to coat evenly.

Bake Chicken & Brussels Sprouts

• 1

  Line a baking sheet with aluminum foil.

• 2

  Remove the chicken from the marinade and place it on one side of the baking sheet.

• 3

  Spread the Brussels sprouts on the other side of the baking sheet in a single layer.

• 4

  Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the Brussels sprouts are tender and caramelized.

• 5

  Stir the Brussels sprouts halfway through cooking to ensure even roasting.

Cook Quinoa

• 1

  While the chicken and Brussels sprouts are baking, rinse the quinoa under cold water.

• 2

  In a medium saucepan, bring the water or chicken broth to a boil. Add the quinoa and salt.

• 3

  Reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed.

• 4

  Fluff the quinoa with a fork before serving.

Serve

• 1

  Divide the quinoa among four plates.

• 2

  Place a chicken breast on each plate, alongside a serving of roasted Brussels sprouts.