Grilled Lemon Herb Chicken with Quinoa and Roasted Brussels Sprouts

Ingredients

• Chicken breast 5 oz
• Cooked quinoa 3/4 cup
• Brussels sprouts 1 cup
• Olive oil 1 tbsp
• Lemon juice and herbs to taste

Method

1. Prepare the marinade. In a small bowl, combine 1/2 tablespoon of olive oil with fresh lemon juice and your choice of chopped herbs such as parsley, thyme, or rosemary. Stir well to mix.
   Tip: Use fresh herbs for the best flavor, and adjust lemon juice to your taste.
2. Marinate the chicken. Place the 5 oz chicken breast in a shallow dish or zip-top bag. Pour the lemon herb marinade over the chicken, ensuring it is fully coated. Cover or seal and refrigerate for at least 10 minutes to allow flavors to absorb.
   Tip: If you have more time, marinate for up to 1 hour for deeper flavor.
3. Prepare Brussels sprouts. Preheat your oven to 400°F (200°C). Trim the ends of the Brussels sprouts and cut them in half. Toss them in a bowl with 1/2 tablespoon olive oil, salt, and pepper to coat evenly.
   Tip: Cutting Brussels sprouts in half helps them roast evenly and develop a nice caramelized texture.
4. Roast Brussels sprouts. Spread the Brussels sprouts on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until they are golden brown and tender.
   Tip: Keep an eye on them near the end to avoid burning.
5. Cook the chicken. While Brussels sprouts roast, heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and place it on the pan. Cook for about 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C) and juices run clear.
   Tip: Avoid moving the chicken too much to get nice grill marks and even cooking.
6. Warm the quinoa. If your quinoa is cooked and cooled, warm it gently in a microwave-safe bowl or on the stovetop over low heat just before serving.
   Tip: Add a splash of water when reheating to keep quinoa moist.
7. Plate and serve. Arrange the cooked quinoa on a plate, place the grilled lemon herb chicken on top or beside it, and add the roasted Brussels sprouts. Optionally, garnish with a lemon wedge or extra fresh herbs.
   Tip: Serve immediately for best taste and texture.

Pro tips

• To check chicken doneness without a thermometer, cut into the thickest part and ensure juices run clear.
• Roasting Brussels sprouts with olive oil and salt enhances their natural sweetness and reduces bitterness.