Chile-Rubbed Chicken Breast with Kale, Quinoa and Brussels Sprouts Salad

Total Time:
1 hr 10 min
40 min
5 min
25 min

4 servings

  • 1 cup dried quinoa
  • Kosher salt and freshly ground black pepper
  • 1/2 cup plus 3 tablespoons extra-virgin olive oil
  • 1 teaspoon ground chipotle powder
  • 1 teaspoon chopped fresh oregano
  • 2 small garlic cloves, grated on a rasp, separated
  • 4 skinless, boneless chicken breast halves
  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon minced shallot (from about 1/2 small)
  • 2 large bunches kale, center stems removed and leaves thinly sliced crosswise (about 1 1/2 pounds total)
  • 12 ounces Brussels sprouts, trimmed and cored, finely grated or shredded with a knife
  • 1/2 cup toasted almonds, chopped (about 2 ounces)
  • 1 cup crumbled Cotija cheese (about 4 ounces)
  • Bring 2 cups water to a boil in a small saucepan. Add the quinoa, season with salt and cover. Reduce the heat to a simmer over medium-low, and cook until the quinoa has absorbed the water, about 15 minutes. Remove from the heat.

  • Meanwhile, in a small bowl, mix together 2 tablespoons of the olive oil, the chipotle powder, oregano and 1 grated garlic clove. Season the mixture with salt and pepper. Sprinkle the chicken breasts on both sides with salt and pepper and rub the chipotle mixture evenly over the meat.

  • Heat 1 tablespoon of the olive oil in a large heavy skillet over medium-high heat. Add the chicken breasts and cook, turning once, until browned and cooked through, about 5 minutes per side. Remove from the heat, cover, and let stand for 5 minutes before slicing.

  • In a small bowl, whisk together the lemon juice, Dijon, shallots and remaining grated garlic until combined. While whisking, slowly drizzle in the remaining 1/2 cup olive oil until thick and emulsified. Season the dressing with salt and pepper.

  • In a large mixing bowl, toss the cooked quinoa, kale, Brussels sprouts and almonds together until combined. Add the dressing and cheese and toss lightly until coated; season with salt and pepper.

  • Divide the mixture among 4 serving plates and top each with a sliced chicken breast. Serve immediately.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    This recipe is featured in:

    The Kitchen