Chili Chicken Breasts with Quinoa, Kale, and Brussels Sprouts Salad

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 4

A fragrant combination of spices will bring out the flavor of tired chicken breast in a whole new way. Juicy, crispy chicken, fried in a chili-spiced seasoning and served with a crisp salad, is perfectly complemented by a rich sauce, while quinoa adds a touch of oriental flair. This easy-to-make and healthy dish won't take much time and will feed four people. The whole thing will take less than an hour.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 boneless, skinless chicken breast halves
1 cup quinoa
0.5 tbsp. plus 3 tbsp. l. olive oil
1 tsp chili seasoning with the addition of Chipotle pepper (smoked red jalapeno pepper)
1 teaspoon chopped oregano
2 small cloves garlic, grated, divided
1/4 cup squeezed lemon juice
2 tbsp mustard
1 tbsp chopped shallot (about 0.5 small onion)
2 large bunches kale (about 700g total), stems removed, leaves thinly sliced crosswise
350g Brussels sprouts, trimmed and core removed, finely grated or chopped
0.5 cups toasted almonds, chopped (about 60 g)
1 cup crumbled soft cheese (about 150 g)

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a small saucepan, bring 2 cups of water to a boil. Add the quinoa, season with salt, and cover. Reduce the heat to medium-low and simmer for about 15 minutes, until the quinoa has absorbed all the water. Remove from heat.
Meanwhile, in a small bowl, combine 2 tablespoons of olive oil, chipotle seasoning, oregano, and 1 grated garlic clove. Season the mixture with salt and pepper. Season the chicken breasts on both sides with salt and pepper, and coat them evenly with the chipotle mixture.

Heat 1 tablespoon olive oil in a large heavy skillet over medium-high heat. Add the chicken breasts and sear on both sides until golden brown and cooked through, about 5 minutes per side. Remove from heat, cover, and let sit for 5 minutes before slicing.
In a small bowl, whisk together the lemon juice, mustard, shallot, and remaining garlic until smooth. While whisking, slowly whisk in the remaining 1/2 cup olive oil until thickened and emulsified. Season the sauce with salt and pepper.
In a large bowl, combine cooked quinoa, kale, Brussels sprouts, and almonds until smooth. Add the sauce and cheese and toss lightly. Season with salt and pepper. You can make this kale salad with the addition of farro grain instead of quinoa.
Divide the kale and quinoa salad among servings and top with sliced chicken breast. Serve immediately.

Categories:

recipe / Main courses / Bird / Marcela Valladolid

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