Chili-Rubbed Chicken with Kale, Quinoa, and Brussel Sprouts

We have nearly everything at our retail warehouse to create this nutritious local meal. If only we could grow quinoa in Wisconsin. Quinoa grows best in very high altitudes, sorry Wisco, your just never gonna win that one. But, we do have organic chicken from Norsk Farm, organic Kale fresh out of the TLF garden bed, and local organic brussels sprouts from Red Belly Farm in Chilton.

Chili Rubbed Chicken Breast with Kale, Quinoa, and Brussel Sprouts Salad

Source: www.foodnetwork.com/recipes/marcela-valladolid/chile-rubbed-chicken-breast-with-kale-quinoa-and-brussels-sprouts-salad.html (Entered by Bridgette Weber)
Serves: 2

Ingredients

Step by Step Instructions

1. Season chicken. Cook for 15 minutes at 350 degrees. Saute kale with onion and garlic, add cooked quinoa. Saute brussels with bacon and onion, mix together.

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