Quinoa Cranberry Chicken & Brussels Bowl with Lemon Vinaigrette
A weeknight bowl with the perfect mix of sweet, tart, and tangy notes. Plus, it checks the box for fruits, veggies, whole grains, healthy fats and lots of protein.
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Servings: 4
Calories: 485kcal
Ingredients
- 1/4 cup cranberries dried
- 1 cup red delicious apple diced
- 1 cup Celery Fresh
- 2 cups Brussels Sprouts Fresh
- 1/4 cup Green Onions Each
Red Quinoa
- 4 1/2 oz red quinoa dry
- 1 1/4 cup cup
Lemon Vinaigrette
- 2 Tbsp Lemon Juice Fresh
- 1/4 ea Shallots Fresh Peeled, Chopped
- 3/4 tsp Crushed Garlic Cloves
- 3/4 tsp Kosher Salt
- 4 Tbsp Extra Virgin Olive Oil
- 1 1/3 Tbsp Lemon Zest grated
- 2 Tbsp Apple Cider Vinegar
Grilled Chicken
- 16 oz Skinless Boneless Chicken Breast Raw
- 1/4 tsp Kosher Salt
- 1/4 tsp Ground Black Pepper
- 4 tsp Canola Oil
Instructions
- Dice Apples, celery, and shave brussels sprouts.
- Chop green onions.
- Prepare all sub recipes.
Cooked Quinoa
- Rinse Quinoa under water until water runs clear.
- Bring water to a boil and stir in Red Quinoa.
- Simmer 12-15 minutes.
Lemon Vinaigrette
- In a blender, place all ingredients except the olive oil and lemon peel.
- Process until smooth and drizzle in olive oil to emulsify.
- Add grated lemon peel at the end.
Grilled Chicken
- Pre-heat the grill.
- Brush the chicken breast with oil and season with the salt and pepper.
- Grill chicken on each side until an internal temperature of 165F is reached and chicken is cooked through.
Assembly
- To prepare each dish place 1/2 cup quinoa, top with 1/4 cup apples, 1/2 cup brussels, and 1/4 cup celery.
- Garnish with 1 Tbsp cranberries, 1 Tbsp. green onions.
- Drizzle with 2 Tbsp dressing.
Nutrition
Serving: 1bowl | Calories: 485kcal | Carbohydrates: 40g | Protein: 30g | Fat: 24g | Saturated Fat: 3.5g | Sodium: 600mg | Fiber: 6g