Ingredients

The following ingredients have 5 Servings
  • 1 1/2 pound sweet potatoes (cut into 1-inch cubes)
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons coarse sea salt (divided)
  • 1/2 teaspoon ground black pepper ( divided)
  • 1 1/2 pounds brussels sprouts (stems removed and halved)
  • 1 1/2 pounds boneless (skinless chicken breast)
  • 1/2 cup pecans (toasted)
  • 1/4 cup dried cranberries
  • 1 cup white (red, or tri-color quinoa)
  • 1 1/2 cups chicken broth or water
  • 2 tablespoons dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon maple syrup (optional)
  • 1 teaspoon fresh or dried thyme
  • 1/4 cup extra-virgin olive oil

Instruction

  • Preheat the oven to 400 F and line a rimmed baking sheet with parchment paper.
  • Toss the sweet potatoes with one tablespoon extra-virgin olive oil, 1/2 teaspoon sea salt, and 1/4 teaspoon ground black pepper, then spread onto the baking sheet. Bake for 15 minutes, then transfer to the lower oven rack.
  • Toss the brussels sprouts with 1/2 tablespoon extra-virgin olive oil, and 1/2 teaspoon sea salt, then spread onto half of a rimmed baking sheet.
  • Lay the chicken breast on the same pan with the brussels sprouts, then brush on both sides with olive oil and season with 1/2 teaspoon salt and remaining pepper. Bake for 25 minutes, until the chicken has reached an internal temperature of 165 F and the sweet potatoes and brussels sprouts are browned, then remove from oven.
  • While the chicken and veggies cook, make the quinoa. Soak the quinoa for 2 minutes, then rinse it thoroughly and add to a pot with the broth, 1/2 teaspoon salt, and 1 tablespoon oil. Bring to a boil over high heat, then reduce the heat to low, cover the pot, and cook for 15 minutes.
  • To make the sauce: whisk together the dijon, lemon juice, thyme, and maple syrup, then slowly drizzle in the olive oil, whisking constantly.
  • Chop the chicken into bite-sized pieces, then assemble the bowls with quinoa, Brussels sprouts, sweet potatoes, chicken, pecans, cranberries and sauce. Enjoy!