We are on a health kick in our house this month. We’ve been going to the gym a few times a week, and if you know me you know that is not my usual routine! We are also trying to eat healthier so we are lowering our carbs and bad fats and upping our protein and vegetables. No more white rice or yellow potatoes, we are trying all kinds of different grains like quinoa, wild rice, brown rice with lentils and more. Tonight I created this one-pot recipe using red quinoa as the grain.

I absolutely love a one-dish meal. It is fantastically easy for cooking and clean-up. The rainbow of colors was really nice from the red onion to green sprouts and yellow lemons. The honey mustard on top of the chicken helps hold in the moisture once it is put in the oven. This makes the chicken cook through without getting tough.

Here are our beautiful chicken breasts with vegetables and quinoa. The whole dish was delicious and I added a sprinkle of feta cheese and a drizzle of olive oil to the quinoa just when plating. What a healthy and tasty meal!

Roast Chicken Breast and Brussels Sprouts

Recipe By: Everyday Cooking Adventures, 2015

Serves: 2

Hands-On Time: 10 minutes

Total Time: 30 minutes

Ingredients:

• 2 Tbsp. olive oil
• 12 medium Brussels Sprouts, ends and outer leaves removed
• 1/2 small red onion, sliced thin and separated into rounds, center removed
• Salt and fresh ground black pepper
• 2 chicken breasts
• 1 tsp. garlic salt
• 1 lemon, sliced (ends set aside for juice)
• 2 Tbsp. honey mustard

Directions:

1. Place an ovenproof pan on the stovetop. Add the olive oil and heat over medium. Slice the Brussels Sprouts in half and add the to pan. Add the red onion rounds and saute for 5 minutes.
2. Move the vegetables to the edges of the pan. Salt and pepper the chicken breasts on both sides and add top-side down to the center of the pan. Brown the chicken for 5 minutes. Flip over, sprinkle with the garlic salt, add the lemon slices around the pan, and squeeze the ends of the lemon over the vegetables and chicken.
3. Spread the honey mustard over the tops of the chicken breasts and carefully move the pan to the oven. Bake for 12-15 minutes until just done. Remove from the oven and serve.