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Dijon Chicken Winter Wheatberry Bowl
Servings: 2
Prep Time: 15 MINS
Cook Time: 30 MINS
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Ingredients
| 1 pack | RANGER® Free Range Boneless Skinless Chicken Breasts |
| 3 tbsps. | Dijon Mustard |
| 2 tbsps. | Vegetable Oil |
| 3 tbsps. | Lemon Juice |
| 1 tbsp. | Kosher Salt |
| 2 tsps. | Black Pepper |
| 2 tsps. | Fresh Thyme |
| 4 | medium Purple Potatoes, quartered |
| 1 cup | Brussel Sprouts, halved |
| 1 cup | Tri-Color Quinoa |
| 1 3/4 cup | Chicken Stock |
| 2 tbsps. | Blackberry Grilling Sauce |
| 2 | Scallions, thinly sliced |
Directions
| Step 1 |
| Preheat the oven to 400 degrees. In a mixing bowl combine the chicken breasts with the Dijon mustard, lemon juice, salt, pepper, thyme, and oil. Place the chicken on a sheet tray sprayed with pan spray. |
| Step 2 |
| Arrange the potatoes and brussel sprouts around the chicken and place in the oven. Roast for 10 minutes or until the chicken has reached an internal temperature of 165 degrees and the potatoes are soft. |
| Step 3 |
| Place the quinoa in a sauce pot with the chicken stock. Bring to a boil, cover, and simmer for 10-15 minutes. Fluff with a fork and add the blackberry sauce and sliced scallions. |
| Step 4 |
| Slice your chicken and place on top of your bowl. Pair with your roasted brussel sprouts, potatoes and enjoy! |
