Preheat the oven to 375 degrees.

Slice the Brussels Sprouts in half. Chop the peppers into 1 inch pieces. Slice the green onions into thin bias cut pieces. Roughly chop the parsley.

Place the Brussels Sprouts, red peppers, and yellow peppers on a baking sheet. Toss with 1 tablespoon of olive oil. Cook for 10 minutes.

Bring 2 cups of water to a boil in a small saucepan. Add the quinoa. Reduce heat to medium low and cover. Cook for 15-20 minutes or until all the water is absorbed.

Heat 1 tablespoon of olive oil in a saute pan. Sprinkle the chicken with salt and pepper then add to the pan. Saute the chicken for 6 minutes per side or until golden brown. Slice the chicken into 1 inch slices.

Mix together the cooked quinoa and the roasted vegetables. Add salt and pepper to taste.

Place the salad in the middle of a plate, piling it high. Sprinkle with green onions and parsley. Place the sliced chicken on the side of the plate. Enjoy!