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Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about 1/2 inch thick. Remove plastic wrap. Brush both sides of chicken with adobo sauce. In a large skillet, heat oil over medium-high heat. Add chicken; reduce heat to medium. Cook for 10 to 12 minutes or until chicken is no longer pink (170°F), turning once. Remove from skillet; cover and keep warm.
Add onion to skillet; cook until tender, stirring occasionally. Stir in kale, beans and broth. Bring to a boil; reduce heat. Simmer, covered, about 10 minutes or until kale is tender.
In a medium bowl, combine quinoa, cilantro and chipotle pepper. Slice chicken. To serve, divide quinoa mixture, kale mixture and chicken among shallow serving bowls. Top with sour cream and sprinkle with chili powder.