By Juanita Franco
Preheat your oven to 425°F (220°C).
In a small bowl, mix 1.5 tablespoons of olive oil, zest of 1 lemon, 2 minced garlic cloves, 1 teaspoon salt, and 0.5 teaspoon black pepper to create a marinade for the chicken thighs.
Rub the marinade evenly over the 8 chicken thighs and let them marinate while preparing the quinoa and Brussels sprouts.
Rinse 1.5 cups of quinoa under cold water to remove any bitterness. In a saucepan, bring 3 cups of water to a boil. Add a pinch of salt and the rinsed quinoa. Reduce heat to a simmer, cover, and cook for about 15 minutes or until all the water is absorbed and the quinoa is fluffy.
While the quinoa is cooking, trim the ends of the Brussels sprouts and slice them in half. Toss them in a bowl with 1 tablespoon of olive oil, 0.5 teaspoon salt, and 0.5 teaspoon black pepper.
Place the marinated chicken thighs on a baking sheet, skin side up. Arrange the Brussels sprouts around the chicken thighs. Place the baking sheet in the preheated oven and roast for about 35-40 minutes, or until the chicken is cooked through and the Brussels sprouts are tender and slightly crisp on the outside.
Fluff the quinoa with a fork and stir in 0.33 cup of dried cranberries and 0.25 cup of chopped parsley, along with 2 minced garlic cloves for added aroma and flavor.
Once the chicken and Brussels sprouts are done, remove them from the oven.
Serve the herb-roasted chicken thighs alongside the quinoa pilaf and roasted Brussels sprouts, adding a squeeze of fresh lemon juice over the top before serving.
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By Juanita Franco
This Dinner Main Course recipe is ready in 60 minutes and features chicken thighs, quinoa, dried cranberries and other delicious ingredients. Contains 570 calories total.
Preheat your oven to 425°F (220°C).
In a small bowl, mix 1.5 tablespoons of olive oil, zest of 1 lemon, 2 minced garlic cloves, 1 teaspoon salt, and 0.5 teaspoon black pepper to create a marinade for the chicken thighs.
Rub the marinade evenly over the 8 chicken thighs and let them marinate while preparing the quinoa and Brussels sprouts.
Rinse 1.5 cups of quinoa under cold water to remove any bitterness. In a saucepan, bring 3 cups of water to a boil. Add a pinch of salt and the rinsed quinoa. Reduce heat to a simmer, cover, and cook for about 15 minutes or until all the water is absorbed and the quinoa is fluffy.
While the quinoa is cooking, trim the ends of the Brussels sprouts and slice them in half. Toss them in a bowl with 1 tablespoon of olive oil, 0.5 teaspoon salt, and 0.5 teaspoon black pepper.
Place the marinated chicken thighs on a baking sheet, skin side up. Arrange the Brussels sprouts around the chicken thighs. Place the baking sheet in the preheated oven and roast for about 35-40 minutes, or until the chicken is cooked through and the Brussels sprouts are tender and slightly crisp on the outside.
Fluff the quinoa with a fork and stir in 0.33 cup of dried cranberries and 0.25 cup of chopped parsley, along with 2 minced garlic cloves for added aroma and flavor.
Once the chicken and Brussels sprouts are done, remove them from the oven.
Serve the herb-roasted chicken thighs alongside the quinoa pilaf and roasted Brussels sprouts, adding a squeeze of fresh lemon juice over the top before serving.
Calories per Serving: 570
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