Chicken Thighs with Quinoa Salad and Roasted Brussels Sprouts

Ingredients

• Skin-on chicken thighs 6 oz
• Quinoa (cooked) 2 cups
• Brussels sprouts (roasted) 1.5 cups
• Olive oil 1.5 tbsp
• Lemon juice 1 tbsp

Method

1. Prepare the Brussels Sprouts. Preheat your oven to 400°F (200°C). Rinse the Brussels sprouts under cold water, trim the stem ends, and remove any yellow or damaged outer leaves. Cut each sprout in half lengthwise. Toss the Brussels sprouts with 1 tablespoon of olive oil, a pinch of salt, and pepper on a baking sheet.
   Tip: Cutting the Brussels sprouts in half helps them roast evenly and develop a nice caramelized surface.
2. Roast the Brussels Sprouts. Place the baking sheet with Brussels sprouts in the preheated oven. Roast for 20-25 minutes, stirring halfway through, until they are golden brown and tender.
   Tip: Stirring halfway ensures even roasting and prevents burning.
3. Prepare the Chicken Thighs. While the Brussels sprouts roast, pat the chicken thighs dry with paper towels. Season both sides with salt and pepper. Heat a large skillet over medium-high heat and add 0.5 tablespoon of olive oil. Once hot, place the chicken thighs skin-side down in the skillet. Cook for about 6-7 minutes without moving them, until the skin is crispy and golden brown.
   Tip: Drying the chicken skin helps it crisp better when cooking.
4. Finish Cooking the Chicken. Flip the chicken thighs and reduce heat to medium. Cook for another 6-7 minutes until the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before serving.
   Tip: Using a meat thermometer ensures the chicken is fully cooked but still juicy.
5. Prepare the Quinoa Salad. If your quinoa is not cooked, rinse 1 cup of dry quinoa under cold water and cook according to package instructions (usually 1 part quinoa to 2 parts water, simmered for 15 minutes). For this recipe, use 2 cups of cooked quinoa. In a bowl, combine the cooked quinoa with the lemon juice and the remaining 1 tablespoon of olive oil. Season with salt and pepper to taste. Toss well to combine.
   Tip: Fluff the quinoa with a fork to keep it light and separate.
6. Plate and Serve. Divide the quinoa salad between two plates. Place the roasted Brussels sprouts alongside. Top each plate with 6 oz of the cooked chicken thighs. Optionally, garnish with fresh herbs or a lemon wedge for extra brightness.
   Tip: Letting the chicken rest before slicing keeps it juicy.

Pro tips

• Use a meat thermometer to check chicken doneness for safety and juiciness.
• Roast Brussels sprouts cut-side down for extra caramelization and flavor.