One of my favorite recipes to make is this chicken quinoa bowl. It’s so yummy, and is ready in about 20 minutes!
Here is what you need: (serving for two)
2 boneless chicken breasts, salt, pepper, 2 tablespoons of balsamic vinegar, 2 tablespoons of honey, 2 tablespoons of whole grain mustard, 2 tablespoons of olive oil, 1 cup of quinoa, 1 cup of brussel sprouts, 1 cup of carrots, feta cheese, and a scoop of hummus to add at the end. (I love it with the Trader Joe’s roasted garlic beet hummus).
Here is what you do:
Roast the carrots and halved brussel sprouts in the olive oil with a touch of salt and pepper for 20 minutes. Bake chicken at 400 for 20 minutes (I marinate the chicken before hand for about an hour in balsamic vinegar, honey, mustard, salt and pepper), cook quinoa according to package. When everything is done, mix it all together, and top it off with hummus and feta cheese.