Quinoa and Brussels Sprouts Salad with Rubbed Chicken

1) Preheat oven to 400 degrees.

2) Prepare the chicken by rubbing the tenderloins with poultry seasoning to both sides of the chicken.  Salt and pepper both sides as well.  Place them on a baking sheet covered by parchment paper or a silpat.

3) Prepare the brussels sprouts by washing them and placing them on the baking sheet as well.  Salt and pepper the brussels sprouts and drizzle them with olive oil.

4) Get the quinoa going.  Thoroughly wash and drain the quinoa and then cook it in chicken broth according to the directions on the package.  Salt to taste.

5)  Bake both the brussels sprouts and the chicken for 20 minutes total, flipping the chicken tenders at 10 minutes.

6)  Steam the carrots and broccoli until the broccoli is bright green and the carrots are slightly tender.

7).  Mix the steamed carrots and broccoli into the quinoa. Then once the quinoa is finished and the chicken and brussels sprouts are cooked,  cut the bottoms of of the brussels sprouts, peel off the green leaves,  and mix them into the vegetable mixture.

8)  Slice the chicken tenders and place them on top of the quinoa mixture.  Serve while warm.