In today’s video we’re cooking Roasted Chicken with Quinoa and Kale, and a side of roasted Sweet Potatoes & Brussels Sprouts. This simple, delicious, and nutritonal meal is PERFECT for lunch, dinner, or even to serve at your next event!
↓ CLICK FOR RECIPE DOWN BELOW ↓
Chicken Breasts
1 Cup Quinoa
1 cup White Wine
1 cup Heavy whipping cream
1/3 Cup Dijon mustard
Kale
Garlic
Shallots
Sweet Potatoes
Brussels Sprouts
Thyme
Parsley or Chives to garnish
Salt and Pepper to taste
Vinaigrette
1 cup White balsamic vinegar
1/3 Cup Dijon mustard
1/3 Cup Maple Syrup or Honey
1 Cup Olive Oil
***Grapeseed oil can be substitued
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