rosemary chicken

During the last 20 minutes of each work day, I’m usually thinking up a dish that I can whip up quickly for dinner when I get home. Last night I knew I had some chicken breast in the freezer and was about stop by Publix on the way home from work to pick up some potatoes and green beans when I remembered that there’d been an unopened bag of quinoa sitting lonely in my pantry for the last three months. I also knew I had some produce left in my fridge, so I decided to save my time and experiment with what I had in the house. After all, at the end of a 10 hour day the last thing I want to do is stand in line at a grocery store, so I just had to make it work.

When I got home and opened the refrigerator, it was like I found gold: A half bag of brussel sprouts and a couple of plump cherry tomatoes stared up at me, and I knew they’d be great for this chicken dish.

Step One:

Once I found and prepped my ingredients, I got right to work with searing my chicken.


Step Two:

After searing both sides to a nice golden brown, you’ll remove the chicken from the pan and set aside.


Step Three:

Next, you’ll saute the Brussels sprouts in the pan for 2-3 minutes and then add the chicken back in.


Step Four:

The next step is to add the quinoa, chicken broth, and cherry tomatoes and bring to a boil.  Once the liquid starts to boil, reduce the heat, cover, and simmer for 20-25 minutes until the liquid is absorbed by the quinoa.

chicken brothe

Step Five:

And that’s all it takes! At this point, you can either squeeze a fresh lemon over top or serve as is.


By 7 pm, (I get home around 6 and move a bit slowly in the kitchen) I had a beautifully aromatic meal made for my boyfriend and me with fewer calories than it would have had with the potatoes I almost went out of my way to buy!


Garlic Rosemary Chicken and Tri-Colored Quinoa
Serves 2
A flavorful semi-healthy dinner (had to add in some butter!) of succulent pan seared chicken breast, tender brussel sprouts, nutty quinoa, and savory cherry tomatoes that burst with every bite.
Write a review
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
  1. 2 chicken breasts, thawed
  2. 2 Tb olive oil
  3. 1 ts salt & pepper, additional to taste
  4. 1 medium onion, sliced
  5. 3 sprigs of rosemary
  6. 3 garlic cloves, smashed
  7. 1 cup brussel sprouts, cleaned and halved
  8. 1 handful cherry tomatoes, halved
  9. 1/2 C tri-colored quinoa, rinsed
  10. 1 C chicken broth
  11. 2 Tb butter (optional)
  12. 1 half lemon, optional
For Preparation
  1. On a cutting board, slice the onion and halve the brussel sprouts and tomatoes.
  2. Gently slide the needles off of one spring of rosemary and chop them. Save the rest for later.
  3. Peel and smash the garlic, (I like to use the butt of my wooden spoon for this.)
  4. In a colander, rinse the quinoa to clean off any loose particles.
For cooking
  1. Put your medium-sized frying pan over medium/high heat.
  2. Drizzle two Tb of olive oil in the pan and wait for it to heat up.
  3. Sprinkle salt and pepper on both sides of your chicken breasts, and then rub them with the chopped rosemary
  4. Place chicken breasts into the hot pan, searing on each side for 2-3 minutes.
  5. While your chicken is searing, add in the onions, garlic, remaining rosemary sprigs, and 2 Tb of butter (optional).
  6. Once the chicken has seared on both sides, remove and set aside.
  7. Add your brussel sprouts to the pan to saute for 2-3 minutes and mix with the onions.
  8. Place your chicken back in the pan over the onions and brussels, and pour in the quinoa and chicken broth.
  9. At this time, salt and pepper the quinoa, and set the cherry tomatoes, sliced side down, on top of the quinoa mixture
  10. Bring food to a boil, uncovered, then cover and lower heat to a simmer for 20-25 minutes until the quinoa has absorbed the liquid and the chicken has cooked fully through.
  11. Now you're ready to eat!
Tasty tips
  1. To make this dish unique, I like to squeeze a fresh lemon over top in the last 2 minutes of cooking time. My boyfriend doesn't like citrus that much, but he really likes it in this dish!
Olive Out of the Jar

Let Me Know What You Think!