Cheesy Chicken with Quinoa and Roasted Brussel Sprouts
A delicious and savory roasted chicken breast on a bed of quinoa and roasted brussel sprouts. With onions, bacon, and a nice white cheese sauce over the top, this meal is going to make dinner feel a little fancier tonight.
In a skillet on the stove, partially cook your bacon until it's beginning to crisp around the edges but is still flimsy. Let cool and then chop into bits. (about 5 minutes)
Season your chicken breasts with salt and pepper to taste and then, using the same pan, cook the chicken breast on both sides for about 2 minutes until golden brown.
Preheat your oven to 400 degrees F and grease a baking sheet.
Wash your brussel sprouts and cut into quarters. Place in a large bowl.
Chop the onion and add it to the bowl of brussel sprouts. Add in the bacon bits and whole (peeled) garlic cloves.
Add ½ teaspoon of salt and ¼ teaspoon of pepper and 4 tablespoons of olive oil. Toss together and lay on baking sheet with chicken breasts or lay multiple breasts on their own tray. Bake for 20-25 minutes until veggies are roasted and chicken is cooked through to 160 degrees F.
Quinoa
In a bowl, rinse your quinoa under cool water until it runs clear. This should take about 30 seconds and it helps to keep the grains from tasting bitter.
In a pot on the stove bring the broth or water and quinoa to a boil. Put the lid on and reduce the heat to low and let simmer for 25 minutes until the liquid is absorbed. Remove from heat. Fluff with a fork.
Cheese sauce
In a small pot on the stove, melt your butter over medium heat.
Add in the salt, pepper, and flour. Whisk to combine and let cook for another 2 minutes, stirring frequently.
Slowly add in the milk and whisk to combine.
Add in the cheese and stir until the cheese has melted thoroughly.
Assembly
After the vegetables and chicken have cooked, remove the chicken and slice it into thin coins.
Toss the quinoa and roasted brussel sprouts mixture together in a bowl or large pot.
Lay the quinoa on a plate and top with some sliced chicken breast pieces.
Pour some cheese sauce over the top of the chicken, and enjoy!
Notes
Cook your quinoa while the vegetables and chicken are in the oven so that everything can be done around the same time. While you're waiting for the quinoa to absorb the water, make the cheese sauce and let it rest on low heat after it's thickened so that it can easily be spread over the top of your plates.It's okay to allow the chicken and vegetables to cook longer if needed.You want the vegetables to be cooked through and showing a golden brown color. You should also make sure that the chicken fully reaches 160 degrees F before removing from the oven so that it's safe to eat.Assemble the quinoa and brussel sprout mixture before slicing the chicken so that the chicken has a moment to rest. This will help to keep it nice and juicy and from drying out once sliced.If you're a mushroom eater, after you've finished cooking the bacon, add sliced mushrooms (and the onions) to the skillet and cook until caramelized (about 5-10 minutes) then add them to the baking sheet with everything else before putting it in the oven.