This has become a favorite meal in our house. It's quick, easy and ridiculously flavorful. In a heated cast iron skillet, sear seasoned chicken thighs, skin side down, for three minutes.
Turn over and add halved brussel sprouts and one cup of chicken broth. Add to 400 degree oven for 18 minutes.
While cooking, cook 1 cup of quinoa with 2 cups of chicken broth. Add quinoa to a serving dish. Remove chicken thighs from skillet (careful...skillet is hot...) and mix broth and brussel sprouts into quinoa in dish. Top with chicken thighs.
(Note...I usually quarter a lemon and put in with chicken to cook but was out this time so I just added lemon juice to dish when it was ready to serve.)
This has become one of our favorite, healthy and quick meals.