Thai Glazed Chicken & Brussels

Monday, May 29, 2017

Hello everyone!! It's been a while, hasn't it? If you followed along on Instagram, you saw all the fun I had in Thailand. If not don't worry, I will be recapping the trip on the blog in the next couple weeks! 

Since i've been back, i've had some major withdrawals from all the delicious Thai food that I had while I was away. To help satisfy my cravings, I made this absolutely delicious Thai chicken and brussels bowl. It is definitely one of my new favorite dishes that I plan to make on the reg. Try it out and let me know what you think!

serves 2

What You Need
For The Sauce
1/2 cup water
4 TBS honey
4 TBS coconut aminos
2 TBS rice vinegar
2 TBS lime juice
2 TBS coconut sugar
2 garlic cloves, minced

For The Brussels
1 LB brussel sprouts, bottoms chopped off and cut in half
Olive oil
Salt & pepper

Everything Else
1 LB chicken breasts
1 TBS olive oil
1 cup cooked quinoa
Green onions, sliced
Sesame seeds

Directions
For The Sauce
1. In a medium sized bowl, whisk together sauce ingredients.
2. Set 1/2 cup of sauce aside for marinade (see below) and pour remaining sauce into a medium sauce pan over medium/high heat. 
3. Once boiling, reduce heat to low. Simmer for 30 minutes or until sauce has thickened. Stir occasionally. 

For The Chicken
1. Place chicken breasts into a bag with 1/2 cup of marinade. Let sit for at least 30 minutes in the fridge, but best if left overnight. 
2. After chicken has marinated, heat olive oil in a pan over medium heat and add chicken with the marinade. 
3. Cook for 8-10 minutes on each side or until no longer pink.

For The Brussels
1. Preheat oven to 400°.
2. Spread brussel sprouts onto a rimmed baking sheet and drizzle with olive oil, salt, and pepper.
3. Cook in the oven for 20-25 minutes or until crispy. If needed, turn broiler on and cook for 3-5 minutes for extra crispness. 

Assembly
1. Place quinoa and brussel sprouts on a plate. Top with chicken and drizzle with sauce, green onions, and sesame seeds. Enjoy!

| via Pinch of Yum |

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