Thursday, April 17, 2014

Chicken+5 Ingredient Challenge (Recipe: Shredded Brussels Sprouts & Dried Cranberry Salad with Quinoa-Crusted Chicken)

This is a sponsored post, written by me for Just BARE®.

Shredded Brussels Sprouts Salad with Quinoa Crusted Chicken

Remember when I told you about the Just BARE® Chicken +5 Ingredient Challenge?  It seems like that was just yesterday but it was actually back in January and, over the last few weeks, I’ve had the opportunity to create three recipes using Chicken + 5 ingredient lists submitted by fans of Just BARE Chicken.

Chicken + 5 Recipe Challenge Logo

Lisa Golden Schroeder, Just BARE® Chicken +5 Ingredient Challengee judge, had the great task of judging all of the fan-submitted ingredient lists and, now, the top 10 recipes we (A Zesty Bite, Ambitious Kitchen, Handle the Heat, Rachel Cooks and me) developed are posted on the Just BARE Facebook page for popular vote.  You can vote between now and May 5th for the chance to win $250 in groceries, just for voting!

The five recipes with the highest combined Online Popular Vote and Culinary Score points will be awarded grand prize packages worth $1,500 that include a year’s worth of Just BARE coupons, a $1,000 gift card for merchandise from Food52 & Provisions website, The Food52 Cookbook, and a one-year subscription to Eating Well magazine.

This challenge definitely was challenging and I liken it to the TV show “Chopped” in that I received five lists of ingredients, which had a recipe category attached to them. I had to use those lists to create the recipes.  Salt, pepper and water were “free” ingredients.

I made two salads and one pizza and my favorite, by far, was the pizza.  Peaches, havarti cheese, red onions and red pepper flakes, along with chicken thighs.  Total heaven.  One of my salads, which is a finalist for voting on the Just BARE Facebook page, is one with shredded Brussels sprouts, dried cranberries and feta cheese, and topped with quinoa-crusted chicken breasts.  So simple but so, so good.

Just BARE Chicken Breasts

My favorite ingredient to play with was Havarti cheese…I’ve eaten it before but I had never actually cooked with it.  I was pleasantly surprised by the rich buttery flavor of the cheese and have used it a lot more lately.  (See also: truffle fry grilled cheese!)

The recipe I’m sharing is for Shredded Brussels Sprouts & Dried Cranberry Salad with Quinoa-Crusted Chicken.  The star of the salad is the quinoa crusted chicken and you won’t believe how easy it is.  I absolutely love cranberries and feta together and the shredded Brussels sprouts add a little crunch!

Don’t forget to vote between now and May 5th on the Just BARE Facebook page.  Here are the names of the recipes up for voting:

  • Za’atar Seasoned Chicken Meatballs with Apricot Yogurt Mint Dipping Sauce
  • Chicken “Burgers” with Bacon, Leeks, and Gouda
  • Mini Baked Crunchy Chicken Potstickers with Hoisin Dipping Sauce
  • Rotisserie Chicken Naan Pizza with Spinach, Queso Fresco, & Fire-Roasted
  • Tomato-Mango chutney Sauce
  • Chicken, Goat Cheese & Balsamic Blackberry Tart
  • Slow Cooker Marsala Chicken Thighs
  • Chipotle Mango Chicken Pizza
  • Spicy Blackened Chicken
  • Shredded Brussels Sprouts & Dried Cranberry Salad with Quinoa-Crusted Chicken
  • Sweet and Crunchy Chicken Sandwiches

PrintPrint Recipe

Shredded Brussels Sprouts & Dried Cranberry Salad with Quinoa-Crusted Chicken

Yield: 4 servings

Total Time: 45 min

Ingredients:

chicken
3/4 cup balsamic vinaigrette, divided
1/4 cup uncooked quinoa
1/2 tsp. coarse salt
1/4 tsp. freshly ground pepper
2 (14 ounces) Just BARE Boneless Skinless Chicken Breasts Fillets

salad
12 ounces fresh Brussels sprouts, trimmed, very thinly sliced
1/2 cup (2 ounces) crumbled feta cheese
1/4 cup dried cranberries

Directions:

Heat oven to 375˚F. Line a 9x9-inch baking dish with parchment paper. Cook quinoa according to package directions (you should end up with about ¾ cup cooked quinoa); cool.

Place cooled quinoa in a shallow dish; season with salt and pepper. Pour 1/3 cup dressing in a second shallow dish. Dip chicken in dressing. Dredge in quinoa, pressing onto both sides. Place in prepared baking dish. Bake about 25 minutes or until no longer pink in center (165˚F on an instant read thermometer.)

Meanwhile, mix all salad ingredients in a large bowl; toss with ¼ cup dressing. Slice warm chicken; serve over salad, drizzled with remaining dressing.

Shredded Brussels Sprouts Salad with Quinoa Crusted Chicken

I have an ongoing partnership with Just BARE®.  This is a sponsored post in partnership with Just BARE. All opinions are 100% my own.

 

7 Responses to “Chicken+5 Ingredient Challenge (Recipe: Shredded Brussels Sprouts & Dried Cranberry Salad with Quinoa-Crusted Chicken)”

  1. #
    Erin | The Law Student's Wife — April 17, 2014 @ 7:50 am

    LOVE this series. It’s my weeknight dinner emergency salvation!

  2. #
    Liz @ The Lemon Bowl — April 17, 2014 @ 7:44 pm

    I love that you made a raw Brussels salad!! So fresh and delish!

  3. #
    Sandy@ReluctantEntertainer — April 18, 2014 @ 10:17 am

    Love this salad recipe, Cassie. And Quinoa-Crusted Chicken? A must try! Pinned to my quinoa board! 🙂

  4. #
    Joanne — April 19, 2014 @ 1:19 pm

    I want to inhale that bed of brussels!! I’m so glad i just bought some otherwise I”d have to run out to the store again!

  5. #
    Stephanie @ Eat. Drink. Love. — April 20, 2014 @ 11:47 pm

    What a great idea to do a quinoa crusted chicken! This is the perfect light meal!

  6. #
    Rachel Cooks — April 23, 2014 @ 1:46 pm

    Love that you coated the chicken in the quinoa! How creative! Looks phenomenal!

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