This maple and seed quinoa brittle is the perfect combination of salty, sticky, sweet and crunchy. A quick pan-seared chicken and juicy, crisp chopped apple complete this stand out spring salad.
Salt and Pepper*
Preheat the oven to 350°F (to bake brittle and finish chicken). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* In a large bowl, combine maple syrup, 1 tbsp oil, 1 tbsp sugar, 1/8 tsp salt and 2 tsp honey. Whisk to combine. Add in quinoa and seed blend. Toss to coat. (NOTE: For 2 ppl and 4 ppl, you are making the same amount of brittle!)
On a parchment-lined baking sheet, add quinoa mixture and evenly spread it out to 1/4-inch thickness (or 9x6-inches in size). (NOTE: Mixture will spread more as it bakes!) Bake in middle of oven, rotating sheet halfway through cooking, until golden-brown, 15-18 min.
While brittle bakes, strip 1 tbsp thyme leaves from stems. Pat chicken dry with paper towels, then season with salt and pepper. Sprinkle over thyme.
Heat a large non-stick pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl) then chicken. Pan-fry, until golden, 1-2 min per side. Remove the pan from heat and transfer chicken to another baking sheet. Roast, in top of oven, until cooked through, 12-15 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)
While chicken roasts, core, then cut apple into matchsticks. In a medium bowl, whisk remaining honey, 1 tbsp vinegar and 2 tbsp oil (dbl all for 4 ppl). Season with salt and pepper. Add kale and toss together.
When quinoa brittle is done, let cool for 5 min before breaking apart. Cut chicken into medium-sized chunks. Divide salad between plates, then top with chicken and apples. Crumble brittle and sprinkle over top. (NOTE: Store remaining brittle in an airtight container for snacking and for other kitchen creations!)