Chile-Rubbed Chicken Breast With Kale, Quinoa And Brussels Sprouts Salad
Serves: 6
Jonathan Flatley
1 January 1970
Based on User reviews:
56
Spice
52
Sweetness
51
Sourness
43
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 cup
Quinoa (dried)1 tsp
Ground Chipotle (powder)1 tsp
Oregano (chopped fresh)2 tbsps
Dijon MustardDirections:
1
Bring 2 cups water to a boil in a small saucepan
2
Add the quinoa, season with salt and cover
3
Reduce the heat to a simmer over medium-low, and cook until the quinoa has absorbed the water, about 15 minutes
4
Remove from the heat
5
Meanwhile, in a small bowl, mix together 2 tablespoons of the olive oil, the chipotle powder, oregano and 1 grated garlic clove
6
Season the mixture with salt and pepper
7
Sprinkle the chicken breasts on both sides with salt and pepper and rub the chipotle mixture evenly over the meat
8
Heat 1 tablespoon of the olive oil in a large heavy skillet over medium-high heat
9
Add the chicken breasts and cook, turning once, until browned and cooked through, about 5 minutes per side
10
Remove from the heat, cover, and let stand for 5 minutes before slicing
11
In a small bowl, whisk together the lemon juice, Dijon, shallots and remaining grated garlic until combined
12
While whisking, slowly drizzle in the remaining 1/2 cup olive oil until thick and emulsified
13
Season the dressing with salt and pepper
14
In a large mixing bowl, toss the cooked quinoa, kale, Brussels sprouts and almonds together until combined
15
Add the dressing and cheese and toss lightly until coated; season with salt and pepper
16
Divide the mixture among 4 serving plates and top each with a sliced chicken breast
17
Serve immediately