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Chile-Rubbed Chicken Breast with Kale, Quinoa and Brussels Sprouts Salad
Ingredients
  • 1 cup dried quinoa
  • Kosher salt and freshly ground black pepper
  • ½ 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
  • ¼ cup freshly squeezed lemon juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon minced shallot (from about ½ small)
  • 2 large bunches kale, center stems removed & leaves thinly sliced crosswise (about 1 ½ pounds total)
  • 12 ounces Brussels sprouts, trimmed and cored, finely grated or shredded with a knife
  • ½ cup toasted almonds, chopped (about 2 ounces)
  • 1 cup crumbled Cotija cheese (about 4 ounces)
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