Modified the recipe to suit our needs.
First I mixed chopped Brussels sprouts and Sweet potatoes in a bowl with olive oil, cumin, curry powder, salt, and pepper (eyeballed it).
Threw that in a baking dish prepped with cooking spray in a 375F oven for about 15 minutes.
While that cooked, I prepped chicken thighs by doing the same exact thing as the veggies (adding garlic and some chicken stock) and let that marinate in the fridge until the 15 minutes were up.
In that time, I prepared 1 cup of jasmine & 1 cup of tricolor quinoa in a rice cooker cooked in chicken stock with some dried thyme thrown in.
Once the veggie timer went off, I put the chicken thighs in with them and let that cook until the chicken reached 165 (about 15-20 minutes).
Took the chicken & veggies out, shredded the chicken with two forks, and mixed it all into the rice/quinoa mix.
Delicious, flavorful, filling, and pretty easy to do!
