Savory Maple-Curry Chicken with Coconut Quinoa and Roasted Brussels Sprouts

Begin by preheating your oven to 400°F (200°C). In a small bowl, mix together 1/4 cup of pure maple syrup, 2 tablespoons of curry powder, 1 tablespoon of olive oil, and a pinch of salt to create a marinade.

Place 2 boneless, skinless chicken breasts in a resealable bag and pour the marinade over them, ensuring they are well coated.

Let the chicken marinate for at least 30 minutes in the refrigerator. While the chicken is marinating, rinse 1 cup of quinoa under cold water and then combine it with 2 cups of coconut milk in a medium saucepan.

Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

Meanwhile, trim and halve 1 pound of Brussels sprouts, tossing them with 1 tablespoon of olive oil, salt, and pepper.

Spread the Brussels sprouts on a baking sheet and roast in the oven for 20-25 minutes, or until they are golden brown and crispy.

After the chicken has marinated, heat a skillet over medium-high heat and add the chicken breasts, cooking for 6-7 minutes on each side until they are cooked through and have a nice caramelized exterior.

Once everything is cooked, fluff the coconut quinoa with a fork and serve it on plates topped with the maple-curry chicken and a side of roasted Brussels sprouts.

Garnish with fresh cilantro and a squeeze of lime for an extra burst of flavor.