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


  1. Slice chicken then bake in oven pan with cover at the temperature of 350 degrees for 35 minute until golden brown.
  2. Meanwhile, boil 2 cups of red quinoa in 2 cups of water for 15 minutes on temperature set 4.
  3. 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.
  4. 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 =)


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Jamaal Branch
“Fitness is my life. Looking to be the best I can be, motivate others to do the same and have fun in the process.” I was born in 1982 in San Bernardino, California. I served four successful years in the U.S. Marine Corps, reaching the rank of non-commissioned officer, maintaining an attitude of dedication and perseverance. I recently published a book on my experiences in the military and the power of positive thinking titled The Way of the World the Will of the Mind.

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