Mediterranean Balsamic Chicken with Brussel Sprouts & Quinoa

 

Mediterranean Balsamic Chicken with Brussel Sprouts and Quinoa is a delightful and nutritious dish that combines the rich flavors of the Mediterranean with wholesome ingredients.

 

This recipe is not only flavorful but also packed with nutrients, making it a perfect choice for a balanced meal. The star of the dish is the balsamic chicken, which is seasoned and cooked to perfection, offering a savory and slightly tangy taste that complements the other components beautifully.  You can garnish with fresh parsley or a sprinkle of feta cheese for an extra touch of Mediterranean flair. In addition to be visually appealing it also offers a great blend of textures and flavors that will leave your taste buds satisfied.

 

 

Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes 

 

 

 

Ingredients: 

  • 4 Tbsp. extra-virgin olive oil, divided 
  • 2 Tbsp. chopped fresh oregano, divided 
  • 2 large cloves garlic, minced, divided 
  • ½ Tsp ground pepper, divided 
  • ¼ Tsp salt, divided 
  • ½ Tsp Paprika 
  • 1 pound Brussels sprouts, trimmed and quartered 
  • 1 cup uncooked Quinoa 
  • 1 cup sliced red onion 
  • Baby Portobello Mushrooms 
  • 4 boneless, skinless chicken thighs, trimmed 
  • 1 cup halved cherry tomatoes 
  • 1 Tbsp red-wine vinegar 

 

Directions 

  • Preheat oven to 450 degrees F. 
  • Stir 2 tablespoons oil, 1 tablespoon oregano, half the garlic, 1/4 teaspoon pepper and 1/8 teaspoon salt together in a large bowl. Add Brussels sprouts, mushrooms and onion; toss to coat. Spread on a large, rimmed baking sheet. 
  • For the quinoa, rinse it thoroughly to remove any bitterness and cook it according to the package instructions. Once cooked, fluff it with a fork and you can add a squeeze of lemon juice for a fresh, zesty flavor.
  • Stir 1 tablespoon oil, the remaining 1 tablespoon oregano, the remaining garlic and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt in the large bowl. Add chicken and toss to coat. Nestle the chicken into the vegetable mixture. Roast for 10 minutes. 
  • Remove from the oven and add the tomatoes; stir to combine.  Add the Brussel sprouts and roast in the oven until they are crispy on the outside and tender on the inside, adding a delightful crunch to the meal. (It should take about 10 minutes more for the chicken to finish cooking and the Brussel sprouts). Stir in vinegar and the remaining 1 tablespoon oil into the vegetable mixture. 

To assemble the dish, place a portion of quinoa on each plate, top it with the roasted Brussel sprouts, and add the succulent balsamic chicken. Garnish with fresh parsley or a sprinkle of feta cheese (optional).

 

Items Needed: 

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