The aromatic combination of seasonings reveals the taste of a bored one in a new way chicken breast. Juicy chicken with a golden brown crust fried in seasoning with chili pepper and crispy salad as a side dish, perfectly complements the thick sauce, and quinoa gives a touch of oriental color. An easy-to-cook and healthy dish will not take you away a lot of time and will allow to feed 4 people at once. For everything about everything less than an hour. Share with friends: 
Time: 45 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 halves of skinless and boneless chicken breasts
- 1 tbsp. quinoa
- 0.5 tbsp. plus 3 tbsp. l olive oil
- 1 tsp Chipotle pepper seasoning (smoked jalapeno red pepper)
- 1 tsp chopped oregano
- 2 small cloves of garlic, grate, split
- 1/4 Art. squeezed lemon juice
- 2 tbsp. l mustard
- 1 tbsp. l chopped shallots (approximately 0.5 small bulbs)
- 2 large bundles of kale cabbage (total about 700 gr.), Remove stalks, leaves thinly cut across
- 350 gr Brussels sprouts, trim and core, finely grate or chop
- 0.5 tbsp. roasted almonds, chopped (about 60 gr.)
- 1 tbsp. crumbled soft cheese (about 150 gr.)
Recipes with similar ingredients: chicken breast, cabbage brussels sprouts, kale cabbage, quinoa grits, chili seasoning, almonds
Recipe preparation:
- In a small saucepan, bring to a boil 2 tbsp. water. Fall asleep quinoa, salt and cover. Reduce the fire to medium-low, cook for about 15 minutes with a slight boil, until cereal does not absorb all the water. Remove from heat.
- In parallel in a small bowl, mix 2 tbsp. l olive butter, seasoning with chipotle pepper, oregano and 1 grated clove garlic. Season the mixture with salt and pepper. Chicken breasts on both salt and pepper the sides, and evenly coat with a mixture of chipotle.
- Heat in a large heavy skillet over medium-high heat 1 Art. l olive oil. Put the chicken breasts in there and fry with both sides, so that a golden crust appears and baked middle, about 5 minutes on each side. Remove from heat, cover cover and leave for 5 minutes before slicing.
- In a small bowl, use a whisk to mix until smooth. lemon juice, mustard, shallots and remaining garlic. During mix slowly pour the remaining 0.5 tbsp. olive oil to thickening and emulsification. Season the sauce with salt and pepper.
- In a large bowl, mix the cooked quinoa, kale (curly cabbage), Brussels sprouts and almonds until smooth. Add sauce, cheese and mix lightly, salt, pepper. You can prepare this salad with kale cabbage with the addition of farro grain instead of quinoa.
- Serve the kale and quinoa cabbage in and on the serving. put chopped chicken breast. Serve right away.
