4 tablespoons korean barbecue sauce
2 large boneless, skinless chicken breast, (about 1 pound)
2 cups of red quinoa
8 brussel sprout (about 1/2 pound)
1 tablespoon olive oil
1 cup of raw spinach leaves
3 cups of water
- Slice chicken then bake in oven pan with cover at the temperature of 350 degrees for 35 minute until golden brown.
- Meanwhile, boil 2 cups of red quinoa in 2 cups of water for 15 minutes on temperature set 4.
- Remove the cooked chicken from the pan and place on the stove in a pot with brussel sprouts in 1 cup of water, put korean barbecue sauce on top and simmer for 15 mins on temperature set 6 until the brussel sprouts are soft and the sauce is thinker.
- After the red quinoa and chicken with brussel sprouts are done, strain the quinoa of water and place it on a plate, then place raw spinach leaves for decor and add chicken and brussel sprouts on top. Enjoy =)