Quinoa Bowl with Roasted Chicken, Brussels Sprouts, and Tahini Dressing

Ingredients

• •1.5 lbs chicken breast, cubed
• •1 cup quinoa, uncooked
• •1 lb Brussels sprouts, halved
• •3 tablespoons olive oil
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •1 teaspoon garlic powder
• •1/3 cup tahini
• •3 tablespoons lemon juice
• •2 cloves garlic, minced
• •1/4 cup water
• •1/4 cup fresh parsley, chopped

Directions

1. 1Preheat oven to 425°F. Cook quinoa according to package directions and set aside.
2. 2Toss chicken cubes with 1.5 tablespoons olive oil, salt, pepper, and garlic powder. Spread on a baking sheet and roast for 15-18 minutes until cooked through.
3. 3On a separate baking sheet, toss Brussels sprouts with 1.5 tablespoons olive oil, salt, and pepper. Roast for 20-25 minutes until golden and crispy.
4. 4While vegetables roast, whisk together tahini, lemon juice, minced garlic, water, salt, and pepper until smooth and drizzable. Add more water if needed.
5. 5Divide cooked quinoa among four bowls and top with roasted chicken and Brussels sprouts.
6. 6Drizzle tahini dressing over each bowl and garnish with fresh parsley. Serve warm.

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