Brussels Sprouts with Apples, Lemon Herb Chicken, & Quinoa
Hola Familia!
Here’s a dinner recipe that’s both delicious and super easy to whip up! We’re talking roasted Brussels sprouts with apples and red onions, lemon herb chicken (baked to juicy perfection), and quinoa packed with flavor. This meal fits right into the Balanced Plate Method, which has helped me lose 25lbs—no crazy calorie counting, just good, wholesome food!
WHAT YOU NEED:
For the Chicken:
4 boneless, skinless chicken breasts
2 tbsp olive oil
1 lemon, juiced
1 tsp dried oregano
1 tsp dried thyme
Salt and pepper to taste
For the Brussels Sprouts:
2 cups Brussels sprouts, halved
1 apple, diced
1 red onion, thinly sliced
2 tbsp olive oil
Salt and pepper to taste
Veggie Dressing:
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp raw honey
For the Quinoa:
For the Quinoa:
1 cup quinoa
2 cups vegetable stock
2 cloves garlic, minced
2 tbsp fresh parsley, chopped
Salt and pepper to taste
INSTRUCTIONS:
1. Roast the Brussels Sprouts:
Preheat the oven to 400°F (200°C).
Toss the Brussels sprouts, apples, and red onion in olive oil, salt, and pepper. Spread them evenly on a baking sheet.
Roast for 20-25 minutes or until the Brussels sprouts are crispy on the edges and the apples are caramelized.
2. Bake the Chicken:
While the veggies are roasting, season your chicken breasts with olive oil, lemon juice, oregano, thyme, salt, and pepper.
Lay the chicken out on a baking sheet or oven-safe dish, cover it with foil (to keep it nice and juicy), and pop it in the oven alongside the veggies.
Bake for 20-25 minutes until the chicken is fully cooked through.
3. Cook the Quinoa:
Rinse the quinoa under cold water.
In a saucepan, combine quinoa, vegetable stock, and minced garlic. Bring to a boil, then reduce heat to low and simmer for 15 minutes, or until all the liquid is absorbed.
Fluff the quinoa with a fork and stir in fresh parsley.
4. Make the Dressing:
In a small bowl, whisk together olive oil, lemon juice, and raw honey.
Drizzle the dressing over the roasted Brussels sprouts mixture for extra flavor.
5. Serve:
When you’re plating, think about the Balanced Plate Method:
Fill half your plate with the roasted Brussels sprouts, apples, and red onions—these are your non-starchy veggies.
Next, put the lemon herb chicken on a quarter of your plate—this is your lean protein.
Finally, spoon the quinoa onto the last quarter of your plate—this covers your healthy carbs.
Drizzle a little of that olive oil, lemon, and honey dressing over the veggies for a tasty finish. Now you’ve got a perfectly balanced meal that’ll keep you feeling full and satisfied!
Why I Love the Balanced Plate Method
Honestly, the Balanced Plate Method has been a total game-changer for me. No more stressing over calories—just focusing on filling half my plate with veggies, a quarter with lean protein, and the other quarter with healthy carbs or starchy veggies. It’s helped me lose 25lbs and, more importantly, feel great while still eating foods I love!
Want to know more about how the Balanced Plate Method can help you reach your goals without all the restrictive diets? I wrote all about it here:
SUSTAINABLE WEIGHT LOSS WITH A BALANCED DIET WITH NO CALORIE COUNTING
Check it out if you're curious to dive deeper into this approach!
