To be honest, this isn't too uncommon. And it's great because if I cook, he puts on the gloves to clean! I'm pretty lucky! The reason why I'm calling tonight, Real Housewife is, I can't think of a name for this meal.
So here goes!
- 2 x chicken breasts
- 1 cup red quinoa
- 1/2 onion, diced
- 2 x garlic cloves, chopped
- 1 x capsicum, chopped
- 1 bunch asparagus, chopped
- 1 long red chilli, chopped
- Juice half lemon
- Pistachios optional
- 10 small brussels sprouts
- Olive oil
- Sea Salt
- Cracked pepper
- 2 tbsp olive oil (you can use lemon infused or chilli)
- 2 x garlic cloves, finely chopped
- 2 tbsp Dukkah
- 1 tbsp dried parsley
- 1/2 tbsp Moroccan spices
- Chilli optional
Method:
- Preheat the oven 200 degrees, fan forced.
- For the chicken marinade, put the breasts in a plastic bag, combine all the ingredients and shake up the bag.
- For the brussels sprouts, cut of the bases off. If some are a little bigger than others, cut them in half. Place the cut and washed brussels sprouts in a bag, pour in olive oil (approx 2-3 table spoons), pinch of sea salt and cracked pepper.
- Place brussels sprouts on a lined baking tray. Place chicken in foil roasting tray or baking tray. Place the sprouts and chicken in the oven for approx 30-35. (Check the chicken before serving).
- Cook the quinoa (I used red) according to the packet.
- In a large pan, cook the onions and garlic (with a little olive oil), for 3-5 minutes. Add asparagus and cook for a further 4 minutes. Add capsicum and chilli. Stir every few minutes. Squeeze in the lemon juice.
- Once the quinoa is ready - add to the vegetable mix. Add in the nuts.
- Serve the chicken, brussels sprouts and quinoa pilaf. Serves 2 (with leftover for lunch the next day).
Good luck! Need a hand? Comment below.
Shooz xx
Red quinoa can be purchased at the health food store. Otherwise you can use regular quinoa, most supermarkets will have. xx
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