Double Aussie Chicken & Brussels Sprouts Toss
with Garlic Sauce & Pepitas
- Sesame
- Eggs
- Milk
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
This colourful meal is done in six easy steps and uses our delectable Aussie spice blend to coat succulent chicken tenderloins. Top it off with roasted veggies and pepitas for crunch!
Ingredients
1
Brussels Sprouts
2
Carrot
660 g
Chicken Breast
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk)
1 packet
Pepitas
(May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut)
1 sachet
Aussie Spice Blend
1
Sweet Potato
1 packet
Baby Spinach Leaves
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut carrot, sweet potato and capsicum into bite-sized chunks. • Divide prepped veggies between two lined oven trays. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes. • Meanwhile, roughly tear kale leaves, then discard stem. • When the veggies have 8 minutes cook time remaining, add kale and a pinch of salt to the tray. • Gently toss to combine. Return tray to the oven, then roast until tender, 5-8 minutes.
• Meanwhile, place your hand flat on top of each chicken breast. Slice through horizontally to make two thin steaks.
• In a large bowl, combine Aussie spice blend, a drizzle of olive oil and a pinch of pepper. • Add chicken, turning to coat.
• When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken until cooked through, 3-5 minutes each side (depending on thickness). Set aside. TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside. TIP: Cook in batches if your pan is getting crowded.
• Combine roasted veggies on one of the oven trays. • Gently toss to combine.
• Slice Aussie-spiced chicken. • Divide roast veggie toss between plates. Top with chicken. • Drizzle with garlic sauce. Sprinkle with pepitas to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The Aussie spice blend was well received, though some found the Brussels sprouts underwhelming prepared this way.
- Suggestions: One reviewer noted that Brussels sprouts shine with added bacon and a mustard-vinegar dressing if you want to elevate them.
- Portions: Some felt the chicken portion was on the small side for two adults.
