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

Name: Chile-Rubbed Chicken Breast with Kale, Quinoa and Brussels Sprouts Salad
Prep time: 40 min
Cook time: 25 min
Yield: 4
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)

Chile-Rubbed Chicken Breast with Kale, Quinoa and Brussels Sprouts Salad was pinched from <a href="http://www.foodnetwork.com/recipes/marcela-valladolid/chile-rubbed-chicken-breast-with-kale-quinoa-and-brussels-sprouts-salad-recipe/index.html?soc=sharingfb" target="_blank">www.foodnetwork.com.</a>

INGREDIENTS

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1 cup dried quinoa

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Kosher salt and freshly ground black pepper

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1/2 cup plus 3 tablespoons extra-virgin olive oil

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1 teaspoon ground chipotle powder

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1 teaspoon chopped fresh oregano

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2 small garlic cloves, grated on a rasp, separated

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4 skinless, boneless chicken breast halves

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1/4 cup freshly squeezed lemon juice

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2 tablespoons Dijon mustard

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1 tablespoon minced shallot (from about 1/2 small)

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2 large bunches kale, center stems removed and leaves thinly sliced crosswise (about 1 1/2 pounds total)

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12 ounces Brussels sprouts, trimmed and cored, finely grated or shredded with a knife

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1/2 cup toasted almonds, chopped (about 2 ounces)

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1 cup crumbled Cotija cheese (about 4 ounces)

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