Grilled Chicken with Brussels Sprouts and Quinoa

Grilled Chicken with Brussels Sprouts and Quinoa is a wholesome and protein-packed meal that’s perfect for a healthy dinner. The grilled chicken offers lean protein, while the Brussels sprouts provide fiber and essential vitamins. Quinoa adds a nutritious grain element, making this dish a balanced choice for any meal.

For a Serving Size of Two:

Ingredients:

• 200 grams boneless, skinless chicken breast
• 100 grams halved Brussels sprouts
• 60 grams quinoa (uncooked)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Fresh parsley for garnish (optional)

Procedure:

• Rinse the quinoa under cold water. In a saucepan, combine 60 grams of quinoa with 120 ml (about ½ cup) of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed.
• Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
  In a bowl, combine the olive oil, garlic powder, paprika, salt, and pepper. Add the chicken breasts and coat them well. Let them marinate for at least 15-30 minutes (or longer in the fridge for more flavor).
• In a pan, heat a bit of olive oil over medium heat. Add the halved Brussels sprouts, season with salt and pepper, and sauté for about 10-12 minutes, or until they are tender and caramelized, stirring occasionally.
  Preheat a grill pan over medium-high heat. Grill the marinated chicken for about 6-7 minutes on each side or until the internal temperature reaches 75°C (165°F) and the juices run clear. Remove from the grill and let it rest for a few minutes before slicing.
• On each plate, serve a portion of quinoa topped with sautéed Brussels sprouts and sliced grilled chicken. Drizzle lemon juice over the chicken and garnish with fresh parsley if desired.

Nutritional Benefits:

• Calories: 731 kcal
• Protein: 66.5 g
• Carbohydrates: 52 g
• Fat: 24.6 g