Chile-Rubbed Chicken Breast with Kale, Quinoa and Brussels Sprouts Salad
- Level: Easy
- Total: 45 min
- Active: 40 min
- Yield: 4 servings
- Level: Easy
- Total: 45 min
- Active: 40 min
- Yield: 4 servings
Ingredients
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 & 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)
Directions
- 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.
