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Double Spiced Chicken & Brussels Sprouts Toss

Double Spiced Chicken & Brussels Sprouts Toss

Double Spiced Chicken & Brussels Sprouts Toss

with Honey Mustard Dressing

Get up to $200 off!

This week's special ingredient is Brussels Sprouts - the perfect addition to your winter meals, these green buds may be small, but they're packed full of flavour once roasted or sautéed. With their golden caramelised edges and nutty bite, Brussels sprouts bring richness and depth to any dish - whether tossed through grains, layered in salads, or served as a crispy side.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Kid Friendly

•Calorie Smart

•Under 40g carbs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

660 g

Chicken Breast

1 packet

Baby Spinach Leaves

1 packet

Dijon Mustard

1 sachet

Aussie Spice Blend

2

Potato

1

Brussels Sprout

Not included in your delivery

1 drizzle

olive oil

1 tsp

honey

Nutritional Values

Calories544 kcal

Energy (kJ)2280 kJ

Fat9.9 g

of which saturates2.3 g

Carbohydrate29.7 g

of which sugars9.8 g

Dietary Fibre9.1 g

Protein82 g

Cholesterol0 mg

Sodium707 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

Roast the veggies

1

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-size chunks. • Halve Brussels sprouts. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. TIP: The Brussels sprouts will char slightly, this adds to the flavour!

Prep the chicken

2

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, Aussie spice blend and a drizzle of olive oil.

Cook the chicken

3

• When the veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). TIP: The chicken is cooked when it is no longer pink inside.

Finish & serve

4

• In a large bowl, combine the honey, dijon mustard (see ingredients) and a drizzle of olive oil. • Add baby spinach leaves, Brussels sprouts and potatoes and toss to combine. Season to taste. • Divide spiced chicken, roasted Brussels salad between plates to serve. Enjoy!

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