Double Spiced Chicken & Roasted Brussels Salad
with Honey Mustard Dressing
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.
Ingredients
2
Potato
1
Brussels Sprout
2
Chicken Breast
1
Aussie Spice Blend
1
Dijon Mustard
1
Baby Spinach Leaves
Not included in your delivery
1
olive oil
honey
Nutritional Values
Instructions
• 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!
• Place your hand flat on top of each 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ If you've doubled your chicken breast, prepare and season chicken as above.
--------------CCM TEXT------------- • 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.
• 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, 3-5 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Cook chicken, as above, in batches for best results.
--------------CCM TEXT------------- • 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, 3-5 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.
• 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!