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4.2 from 18 votes

One Pot Chicken and Brussels Sprouts with Quinoa

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. In a medium bowl, toss the Brussels sprouts with 1 teaspoon olive oil until coated.
  2. 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.
  3. In a small bowl, mix together the rosemary, salt, smoked paprika and pepper. Sprinkle all over the chicken thighs.
  4. Coat the skillet with olive oil spray. Add the chicken and brown for 2 minutes per side. Transfer to a plate or bowl.
  5. 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.
  6. 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.
  7. Nestle the chicken thighs into the quinoa, cover and cook for additional 15 minutes, or until the chicken is cooked through.
  8. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.