Happy Friday, ladies!!! 

After taking a poll on Instagram, it looks like y’all preferred Cooking with Caycee over sharing the recipe in a random post. This made me really happy to see because I love giving you guys a little peek at our real life, while also sharing a good recipe! 

Even though today’s recipe is super healthy, it is packed full of flavor and is so delicious! Plus, it saves great to have it leftover, so Todd and I were both able to have a healthy lunch the next day! 

• 2 cups brussels sprouts , trimmed and cut in half
• 3 tbsp olive oil
• 1/4 cup balsamic vinegar
• 2 tbsp soy sauce
• 1/4 tsp black pepper

• 2 6 oz boneless skinless chicken breasts
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1/4 cup balsamic vinegar
• 1 garlic clove , minced
• 1 tsp dried oregano
• 1/2 tsp salt

• 2 cups fresh baby spinach washed
• 2 cups cooked quinoa
• 2 tbsp toasted pumpkin seeds (pepitas)

1. Preheat oven to 425 F. Grease a baking sheet with cooking spray. (You can line with aluminum foil and then grease with cooking spray).
2. Toss brussels sprouts in olive oil, balsamic vinegar, soy sauce and black pepper. Spread sprouts oven baking sheet. Bake for 25-30 minutes, until tender, tossing occasionally.
3. Remove from the oven and place in a bowl. Season with salt and pepper if necessary.

1. In a bowl combine balsamic vinegar, soy sauce, olive oil, oregano, salt and garlic clove. Add chicken to the bowl.Let it marinade for a few minutes.
2. Adjust oven temperature to 400F.
3. Spray a glass baking dish with cooking spray and transfer chicken. Pour excess marinade on top. Bake uncovered for 34-40 minutes until a thermometer reads 160F. You can baste the chicken while baking if you’d like.

1. Prepare 2 bowls and divide the quinoa, brussels sprouts and spinach between them. Slice chicken breast and add it to the bowls. Top with pepitas. Season with additional salt, pepper or soy sauce.