Chicken a la Kale, Quinoa & Brussels Sprouts

This versatile chicken dish shows you how to whip up your own healthy salad dressing—but the real star are the Brussels sprouts; you’ll never want to eat them without chicken (or almonds!) again. This recipe makes enough to share with a friend…or enjoy the rest later!

½ cup quinoa, cooked
1 teaspoon chili powder
2 tablespoons olive oil, divided
2 teaspoons minced garlic
2 skinless, boneless chicken breasts
1 tablespoon Dijon mustard
2 tablespoons lemon juice
1 large bunch kale, center stems removed and chopped
6 ounces Brussels sprouts, cooked
1 tablespoon slivered almonds
Salt and freshly ground pepper
  • Prepare quinoa according to package instructions.
  • Sprinkle the chicken breasts on both sides with salt, pepper and chili powder.
  • Heat 1 tablespoon of the olive oil in a 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 heat and slice into cuts appropriate for your salad.
  • For the dressing: In a small bowl, whisk together the lemon juice, Dijon and garlic until just combined. Add the remaining tablespoon of olive oil and whisk thoroughly.
  • For the salad: In a separate bowl, toss the cooked quinoa, kale, Brussels sprouts and almonds together. Add the dressing and toss once more. Season with salt and pepper.
  • Divide the mixture among 2 serving plates and top each with a sliced chicken breast. Enjoy!
Prep Time: 
15 minutes
Cook Time: 
15 minutes
Filed Under: 
healthy recipes
brussels sprouts