Double Spiced Chicken & Roasted Brussels Salad

Name: Double Spiced Chicken & Roasted Brussels Salad with Honey Mustard Dressing
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 olive oil; honey; 2 Potato; 1 Brussels Sprout; 2 Chicken Breast; 1 Aussie Spice Blend; 1 Dijon Mustard; 1 Baby Spinach Leaves

with Honey Mustard Dressing

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Tags:

Naturally Gluten-Free

•Not Suitable for Coeliacs

•Easy Prep

•Calorie Smart

•Dietitian approved

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 Time

DifficultyEasy

Ingredients

Serving amount

Potato

Brussels Sprout

Chicken Breast

Aussie Spice Blend

Dijon Mustard

Baby Spinach Leaves

Not included in your delivery

olive oil

honey

Nutritional Values

Calories539 kcal

Energy (kJ)2257 kJ

Fat10.6 g

of which saturates2.4 g

Carbohydrate26.2 g

of which sugars6.3 g

Protein82.4 g

Sodium765 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• 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!