One Pot Chicken and Brussels Sprouts with Quinoa

Name: One Pot Chicken and Brussels Sprouts with Quinoa
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 Servings
Ingredients: 8 ounces Brussels sprouts; 2 teaspoons olive oil; Olive oil spray; 1 teaspoon dried rosemary; ¾ teaspoon kosher salt; ½ teaspoon smoked paprika; ½ teaspoon ground pepper; 6 boneless, skinless chicken thighs; ½ yellow onion; 3 garlic cloves; 1 cup dry quinoa; 2 cups chicken broth; ¼ cup dried cherries; ¼ cup slivered almonds; 2 tablespoons minced flat-leaf parsley

User Reviews

4.2

18 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
6 Servings
Calories
3224 kcal
Course
Main Course
Cuisine
American

One Pot Chicken and Brussels Sprouts with Quinoa

Lauren Clark

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This One Pot Chicken and Brussels Sprouts recipe is the perfect marriage of easy weeknight cooking and seasonal flavors.

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Ingredients

Servings

8 ounces Brussels sprouts cut in half through the root
2 teaspoons olive oil divided
Olive oil spray
1 teaspoon dried rosemary crushed
¾ teaspoon kosher salt
½ teaspoon smoked paprika
½ teaspoon ground pepper
6 boneless, skinless chicken thighs trimmed
½ yellow onion chopped
3 garlic cloves minced
1 cup dry quinoa
2 cups chicken broth
¼ cup dried cherries
¼ cup slivered almonds toasted in a dry skillet
2 tablespoons minced flat-leaf parsley

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Instructions

In a medium bowl, toss the Brussels sprouts with 1 teaspoon olive oil until coated.
Heat a nonstick skillet over medium-high heat until hot. Add the Brussels sprouts and arrange them so that they’re cut-side down. Cook, without stirring, until the sprouts are golden brown on the bottom, 3 to 5 minutes. Continue to cook, stirring occasionally, until the Brussels sprouts are tender when pierced with a fork. Transfer to a bowl, cover with foil to keep warm and set aside.
In a small bowl, mix together the rosemary, salt, smoked paprika and pepper. Sprinkle all over the chicken thighs.
Coat the skillet with olive oil spray. Add the chicken and brown for 2 minutes per side. Transfer to a plate or bowl.
Reduce the heat to medium. Add the remaining 1 teaspoon olive oil to the skillet. Add the onion and cook, stirring occasionally, until translucent, 4 to 5 minutes. Add the garlic and cook for 1 minute.
Add the quinoa and chicken broth. Bring to a boil, then reduce heat so that the mixture is simmering. Cover and cook for 10 minutes.
Nestle the chicken thighs into the quinoa, cover and cook for additional 15 minutes, or until the chicken is cooked through.
Add the cooked Brussels sprouts, dried cherries, toasted almonds and parsley. Serve.

Notes

Weight Watchers Points: 8 (Blue - Freestyle SP) / 8 (Green) / 5 (Purple)

Nutrition Information

Show Details

Serving 1chicken thigh + ¾ c quinoa-veggie mix Calories 322.4kcal (16%) Carbohydrates 29.9g (10%) Protein 23.1g (46%) Fat 12.9g (20%) Saturated Fat 2.4g (12%) Cholesterol 91.7mg (31%) Sodium 638.1mg (27%) Fiber 4.5g (18%) Sugar 4.7g (9%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 3224 kcal

% Daily Value*

Serving	1chicken thigh + ¾ c quinoa-veggie mix
Calories	322.4kcal	16%
Carbohydrates	29.9g	10%
Protein	23.1g	46%
Fat	12.9g	20%
Saturated Fat	2.4g	12%
Cholesterol	91.7mg	31%
Sodium	638.1mg	27%
Fiber	4.5g	18%
Sugar	4.7g	9%