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1
Bring 2 cups water to a boil in a small saucepan.
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2
Add the quinoa, season with salt and cover.
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3
Reduce the heat to a simmer over medium-low, and cook until the quinoa has absorbed the water, about 15 minutes.
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4
Remove from the heat.
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5
Meanwhile, in a small bowl, mix together 2 tablespoons of the olive oil, the chipotle powder, oregano and 1 grated garlic clove.
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6
Season the mixture with salt and pepper.
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7
Sprinkle the chicken breasts on both sides with salt and pepper and rub the chipotle mixture evenly over the meat.
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8
Heat 1 tablespoon of the olive oil in a large heavy skillet over medium-high heat.
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9
Add the chicken breasts and cook, turning once, until browned and cooked through, about 5 minutes per side.
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10
Remove from the heat, cover, and let stand for 5 minutes before slicing.
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11
In a small bowl, whisk together the lemon juice, Dijon, shallots and remaining grated garlic until combined.
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12
While whisking, slowly drizzle in the remaining 1/2 cup olive oil until thick and emulsified.
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13
Season the dressing with salt and pepper.
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14
In a large mixing bowl, toss the cooked quinoa, kale, Brussels sprouts and almonds together until combined.
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15
Add the dressing and cheese and toss lightly until coated; season with salt and pepper.
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16
Divide the mixture among 4 serving plates and top each with a sliced chicken breast.
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17
Serve immediately.
