Go Back

Roasted Brussels Sprouts & Chicken Bowl – A Cozy, Flavor-Packed Weeknight Dinner

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb Brussels sprouts, trimmed and halved
  • 1 lb boneless skinless chicken thighs (or breasts, cut into chunks)
  • 1 medium red onion, sliced into wedges
  • 2 cups cooked grain (brown rice, quinoa, farro, or couscous)
  • 1 large sweet potato, peeled and cubed (optional but recommended)
  • 3 tbsp olive oil, divided
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/2 tsp chili flakes (optional)
  • Kosher salt and black pepper, to taste
  • 1 lemon (zest and juice)
  • 2 tbsp balsamic vinegar
  • 1 tsp honey or maple syrup
  • 1 small clove garlic, finely grated
  • 1/4 cup plain Greek yogurt or tahini (for a creamy drizzle)
  • Fresh parsley, chopped (for garnish)
  • Optional toppings: toasted almonds or pumpkin seeds, feta, avocado

Method
 

  1. Preheat and prep. Set your oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup. Pat the chicken dry with paper towels to help it brown well.
  2. Season the chicken. In a bowl, toss chicken with 1 tbsp olive oil, smoked paprika, garlic powder, thyme, 1/2 tsp salt, and a few grinds of pepper. If using chili flakes, add a pinch. Set aside to marinate while you prep the veggies.
  3. Prep the veggies. Toss Brussels sprouts, red onion wedges, and sweet potato cubes with 2 tbsp olive oil, 3/4 tsp salt, and pepper. Spread everything on the sheet pan. Create a little space and nestle in the chicken pieces.
  4. Roast until golden. Roast for 20 minutes. Flip the Brussels sprouts and sweet potato and turn the chicken pieces. Roast another 8–12 minutes, until the sprouts are deeply browned on the cut sides and the chicken reaches 165°F (74°C).
  5. Make the dressing. In a small bowl, whisk lemon zest, lemon juice, balsamic vinegar, honey, grated garlic, a pinch of salt, and pepper. If using yogurt or tahini, whisk in 1–2 tablespoons for a creamy finish, thinning with a splash of water if needed.
  6. Warm the grain. Heat your cooked grain in a pot or microwave with a splash of water and a pinch of salt until steamy. Fluff with a fork.
  7. Assemble the bowls. Spoon grains into bowls. Top with roasted Brussels sprouts, sweet potato, and chicken. Drizzle generously with the dressing. Finish with chopped parsley and any optional toppings like feta or seeds.
  8. Taste and tweak. Add more lemon, a pinch of salt, or an extra drizzle of olive oil if needed. Serve hot.