Chile-Rubbed Chicken Breast with Kale, Quinoa and Brussels ...

Get this all-star, easy-to-follow Chile-Rubbed Chicken Breast with Kale, Quinoa and Brussels Sprouts Salad recipe from Marcela Valladolid

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...

  • Yield: 4 servings
  • Cooking time: 45 Min
  • Rating: 5/5
  • Publisher: Foodnetwork.com

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 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)

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