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

Gluten free • 1 hr and 10 mins to make • Serves 4

Meat

4 Chicken breast, skinless boneless halves

Produce

12 oz Brussels sprouts
1 tsp Chipotle, ground powder
2 Garlic cloves, small
2 large bunches Kale
1 tsp Oregano, fresh
1 tbsp Shallot

Condiments

2 tbsp Dijon mustard
1/4 cup Lemon juice, freshly squeezed

Pasta & Grains

1 cup Quinoa, dried

Baking & Spices

1 Kosher salt and freshly ground black pepper

Oils & Vinegars

11/16 cup Olive oil, extra-virgin

Nuts & Seeds

1/2 cup Almonds, toasted

Dairy

1 cup Cotija cheese
Food Network
Food Network • 17 weeks ago

On The Kitchen: Chile-Rubbed Chicken Breast with Kale, Quinoa and Brussels Sprouts Salad

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