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Baked Chicken Thighs with Quinoa and Roasted Brussels Sprouts

784 kcal · 29 g protein · 15 minutes · 1 servings

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Baked Chicken Thighs with Quinoa and Roasted Brussels Sprouts

This wholesome meal features tender, juicy baked chicken thighs paired with fluffy quinoa and crispy roasted Brussels sprouts drizzled with olive oil. A perfect balance of protein, healthy fats, and complex carbs to keep you satisfied and energized.

784 kcal 29 g protein 15 minutes

Ingredients

  • skinless chicken thighs 6 oz
  • quinoa 1 cup
  • Brussels sprouts 1 cup
  • olive oil 2 tbsp
  • salt to taste
  • black pepper to taste
  • optional herbs/spices to taste

Method

  1. Preheat oven. Set your oven to 400°F (200°C) to preheat while you prepare the ingredients.
    Tip: Preheating ensures even cooking and crispy skin.
  2. Prepare Brussels sprouts. Wash and trim the ends of the Brussels sprouts, then cut them in half. Toss them in a bowl with 2 tablespoons of olive oil, salt, and pepper.
    Tip: Cutting in half helps them roast evenly and get crispy edges.
  3. Roast Brussels sprouts. Spread the Brussels sprouts on a baking sheet in a single layer. Place in the oven and roast for 20-25 minutes, stirring halfway through to ensure even browning.
    Tip: Roast until they are golden brown and tender inside.
  4. Season chicken thighs. While Brussels sprouts roast, pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, and any optional herbs or spices you like.
    Tip: Dry chicken skin crisps better in the oven.
  5. Bake chicken thighs. Place the seasoned chicken thighs on a baking tray lined with parchment paper or a lightly greased rack. Bake in the oven at 400°F (200°C) for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
    Tip: Use a meat thermometer for best results to avoid under- or overcooking.
  6. Cook quinoa. If you don’t have cooked quinoa ready, rinse 1/3 cup dry quinoa under cold water, then cook it with 2/3 cup water in a pot. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes or until water is absorbed. Fluff with a fork.
    Tip: Rinsing quinoa removes its natural bitterness.
  7. Plate and serve. Place the cooked quinoa on your plate, add the roasted Brussels sprouts, and top with the baked chicken thighs. Enjoy your balanced and flavorful meal!
    Tip: Let chicken rest for 5 minutes before serving to keep it juicy.

Pro tips

  • Pat chicken dry before seasoning for crispier skin.
  • Roast Brussels sprouts cut-side down for extra caramelization.