Brussels Sprouts, Quinoa & Roasted Chicken Recipe
Roasted chicken, Brussels sprouts, arugula, quinoa, cranberries, candied walnuts, currants and Asiago cheese with white balsamic and pomegranate vinaigrette.
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Ingredients
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Main Ingredients
Vinaigrette
Method
Preparation of Chicken and Brussels Sprouts
- 1
Roast the Chicken
Preheat your oven to 375°F (190°C). Place the shredded roasted chicken in a baking dish. Season with salt and black pepper to taste. Roast in the oven for about 20 minutes until heated through.
- 2
Prepare the Brussels Sprouts
While the chicken is roasting, trim the ends of the Brussels sprouts and cut them in half. Toss with olive oil, salt, and black pepper. Spread them on a baking sheet in a single layer. Roast in the oven for 20-25 minutes until crispy and golden brown, stirring halfway through.
Cooking the Quinoa
- 3
Cook the Quinoa
Rinse the quinoa under cold water. In a medium saucepan, add the rinsed quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until all water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
Preparing the Vinaigrette
- 4
Mix the Vinaigrette
In a small bowl, whisk together the white balsamic vinegar, pomegranate juice, olive oil, salt, and black pepper until fully combined and emulsified.
Assembly
- 5
Combine All Ingredients
In a large bowl, combine the roasted Brussels sprouts, shredded roasted chicken, cooked quinoa, arugula, dried cranberries, candied walnuts, currants, and grated Asiago cheese. Drizzle the vinaigrette over the salad and toss gently to combine.
