One Pot Chicken and Brussels Sprouts with Quinoa
This One Pot Chicken and Brussels Sprouts recipe is the perfect marriage of easy weeknight cooking and seasonal flavors.
Servings: 6 Servings
Calories: 322.4kcal
Ingredients
- 8 ounces Brussels sprouts cut in half through the root
- 2 teaspoons olive oil divided
- Olive oil spray
- 1 teaspoon dried rosemary crushed
- ¾ teaspoon kosher salt
- ½ teaspoon smoked paprika
- ½ teaspoon ground pepper
- 6 boneless, skinless chicken thighs trimmed
- ½ yellow onion chopped
- 3 garlic cloves minced
- 1 cup dry quinoa
- 2 cups chicken broth
- ¼ cup dried cherries
- ¼ cup slivered almonds toasted in a dry skillet
- 2 tablespoons minced flat-leaf parsley
Instructions
- In a medium bowl, toss the Brussels sprouts with 1 teaspoon olive oil until coated.
- Heat a nonstick skillet over medium-high heat until hot. Add the Brussels sprouts and arrange them so that they’re cut-side down. Cook, without stirring, until the sprouts are golden brown on the bottom, 3 to 5 minutes. Continue to cook, stirring occasionally, until the Brussels sprouts are tender when pierced with a fork. Transfer to a bowl, cover with foil to keep warm and set aside.
- In a small bowl, mix together the rosemary, salt, smoked paprika and pepper. Sprinkle all over the chicken thighs.
- Coat the skillet with olive oil spray. Add the chicken and brown for 2 minutes per side. Transfer to a plate or bowl.
- Reduce the heat to medium. Add the remaining 1 teaspoon olive oil to the skillet. Add the onion and cook, stirring occasionally, until translucent, 4 to 5 minutes. Add the garlic and cook for 1 minute.
- Add the quinoa and chicken broth. Bring to a boil, then reduce heat so that the mixture is simmering. Cover and cook for 10 minutes.
- Nestle the chicken thighs into the quinoa, cover and cook for additional 15 minutes, or until the chicken is cooked through.
- Add the cooked Brussels sprouts, dried cherries, toasted almonds and parsley. Serve.
Notes
Weight Watchers Points: 8 (Blue - Freestyle SP) / 8 (Green) / 5 (Purple)
Nutrition
Serving: 1chicken thigh + ¾ c quinoa-veggie mix | Calories: 322.4kcal | Carbohydrates: 29.9g | Protein: 23.1g | Fat: 12.9g | Saturated Fat: 2.4g | Cholesterol: 91.7mg | Sodium: 638.1mg | Fiber: 4.5g | Sugar: 4.7g