Brussels sprouts, caramelized onion and creamy chicken bake

thefreshcipebox:

What do you do when traffic ruins your dinner reservation plans? Well besides sulk. We scrounged through the fridge and the pantry to find what we could throw together. Chicagoans are terrible at driving in rainy weather. So the delayed traffic the other night spoiled our much anticipated dinner plans [reservations at Belly Q]. Have you been?

Here’s what we conjured up to make ourselves feel better. Roasted brussels sprouts mixed in with caramelized onions, juicy roasted chicken, ooey gooey gouda, creamy Greek yogurt and a harvest grain blend. We baked it and let all the flavors seep together.

The rain continued to fall, and we were happy to be at home and eating well.

Brussels sprouts, caramelized onion and creamy chicken bake

1 pound of brussel sprouts- trimmed and sliced in half

1 1/2 medium onions- sliced thinly

2 bone in chicken breasts

3 cups of cooked Israeli couscous, rice, pasta or other grain. I used Trader Joe’s Harvest Grain blend (Israeli couscous, orzo, quinoa and garbanzo beans).

1 1/2 cups Greek yogurt

6 oz Gouda- grated/shredded

1/2 cup Panko bread crumbs

2 tablespoons butter

6 tablespoons olive oil separated

Salt and pepper to taste

Preheat a 375 degree oven. On a baking sheet, rub chicken breasts with olive oil. Sprinkle salt and pepper on & place baking sheet in the oven. Bake chicken breasts about 35-40 minutes until skin is golden and chicken is cooked through. Once chicken is cooked, set aside.

Toss brussels sprouts with 2 tablespoons of olive oil. Sprinkle with salt and pepper. Spread out on a baking sheet and roast in the oven for 35 minutes until golden brown. Outsides will be somewhat crispy, and the inside will be tender.

While chicken breasts and brussels sprouts are baking, caramelize the thinly sliced onions. Heat about 2 tablespoons of oil in a medium saucepan over medium heat. Add onions and sprinkle lightly with salt. Cook on medium heat until onions turn a caramel brown color. This will take a while.

Once the chicken is cooled, remove the chicken from the bones. Shred into bite size pieces.

In a large mixing bowl combine cooked grain (couscous, rice, pasta), chicken, brussels sprouts, onions, Greek yogurt, and grated Gouda cheese. Spread the mixtures in a lightly greased baking pan.

Melt butter with panko bread crumbs and sprinkle on top.

Bake in oven for 20-25 minutes, until bread crumbs are browned.

Serves 6-8