Recipe courtesy of Marcela Valladolid

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

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 45 min
  • Active: 40 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Divide the mixture among 4 serving plates and top each with a sliced chicken breast. Serve immediately.
17m Intermediate 100%
CLASS
15m Easy 92%
CLASS
9m Easy 98%
CLASS
6m Easy 99%
CLASS
7m Easy 99%
CLASS
32m Easy 96%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now