12 ounces brussels sprouts shredded with a knife cored finely grated trimmed
1 teaspoon ground chipotle powder
4 ounces cotija cheese crumbled
2 tablespoons dijon mustard
2 small garlic cloves separated grated
2 large bunches kale thinly sliced
4 servings kosher salt and pepper black freshly ground
0.3 cup juice of lemon freshly squeezed
0.5 cup olive oil extra-virgin
1 teaspoon oregano fresh chopped
1 cup quinoa dried
1 tablespoon shallots minced from
4 chicken breast halves boneless skinless
Equipment
bowl
frying pan
sauce pan
whisk
mixing bowl
Directions
Bring 2 cups water to a boil in a small saucepan.
Add the quinoa, season with salt and cover. Reduce the heat to a simmer over medium-low, and cook until the quinoa has absorbed the water, about 15 minutes.
Remove from the heat.
Meanwhile, in a small bowl, mix together 2 tablespoons of the olive oil, the chipotle powder, oregano and 1 grated garlic clove. Season the mixture with salt and pepper.
Sprinkle the chicken breasts on both sides with salt and pepper and rub the chipotle mixture evenly over the meat.
Heat 1 tablespoon of the olive oil in a large heavy skillet over medium-high heat.
Add the chicken breasts and cook, turning once, until browned and cooked through, about 5 minutes per side.
Remove from the heat, cover, and let stand for 5 minutes before slicing.
In a small bowl, whisk together the lemon juice, Dijon, shallots and remaining grated garlic until combined. While whisking, slowly drizzle in the remaining 1/2 cup olive oil until thick and emulsified. Season the dressing with salt and pepper.
In a large mixing bowl, toss the cooked quinoa, kale, Brussels sprouts and almonds together until combined.
Add the dressing and cheese and toss lightly until coated; season with salt and pepper.
Divide the mixture among 4 serving plates and top each with a sliced chicken breast.
