Chile Rubbed Chicken Breast with Kale Quinoa and Brussels Sprouts Salad

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)

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag