- Cook Time
- Prep Time
- 1½ cups cooked quinoa
- 4½ cups trimmed and halved Brussels sprouts
- 1/4 cup avocado oil, divided
- sea salt to taste
- ground black pepper to taste
- 3 small russet potatoes, cut into fries
- 4 tsp garlic powder, divided
- 4 tsp dried rosemary, divided
- 3/4 cup shredded Parmesan cheese
- 3 5-oz boneless, skinless chicken breasts, each cut into 3 to 4 thin strips
- 6 tbsp Dijon mustard
1. Preheat oven to 350°F and line 3 large baking sheets with parchment paper. Spread cooked quinoa in an even layer on 1 baking sheet; bake until lightly toasted, 20 minutes.
2. Meanwhile, place Brussels sprouts on another baking sheet and drizzle with half of oil, salt and pepper. Add baking sheet to oven after quinoa has been toasting for 15 minutes. Bake Brussels sprouts 35 minutes total.
3. In a bowl, toss fries with remaining half of oil, half of each garlic powder and rosemary, and salt; spread on third baking sheet. Add fries to oven when baking sheet with quinoa is removed from oven. Bake fries 30 minutes, turning halfway through. Let quinoa cool, then transfer to a shallow bowl, breaking up any clumps, and stir in Parmesan.
4. In a separate bowl, toss chicken strips with mustard, remaining half of each garlic powder and rosemary, salt and pepper. Dip coated chicken in toasted quinoa, turning to coat all sides.
5. After fries have been cooking 5 minutes, place chicken strips on baking sheet. Bake chicken until cooked through, 20 to 25 minutes. Remove both baking sheets from oven and serve Brussels sprouts with chicken and fries.
- Serving Size: 1/3 of recipe
- Calories: 718
- Carbohydrate Content: 66 g
- Cholesterol Content: 78 mg
- Fat Content: 32 g
- Fiber Content: 11 g
- Protein Content: 43 g
- Saturated Fat Content: 7 g
- Sodium Content: 1505 mg
- Sugar Content: 5 g