Double Spiced Chicken & Brussels Sprout Toss
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Double Spiced Chicken & Brussels Sprout Toss

Double Spiced Chicken & Brussels Sprout Toss

with Honey Mustard Dressing

A crispy stack of Brussels sprouts and potatoes create the base for a chicken dish of joyous proportions. Tender slices of chicken are adorned in our Aussie spice to take things up a notch. Now, if that doesn't sound like heaven on earth, we don't know what does!

This recipe is under 550kcal per serving and under 40g carbohydrates per serving.

Kid Friendly
Over 30g protein
Quick Prep
Under 550kcal
Under 40g carbs

Always read product labels for the most up-to-date allergen information. Visit 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


Serving amount



1 packet

Brussels sprouts

2 packet

chicken breast

1 sachet

Aussie spice blend

½ packet

Dijon Mustard

1 packet

baby spinach leaves

Not included in your delivery

olive oil

1 tsp



Nutritional Values

Energy (kJ)2257 kJ
Calories539 kcal
Fat10.6 g
of which saturates2.4 g
Carbohydrate26.2 g
of which sugars6.3 g
Dietary Fibre8.9 g
Protein82.4 g
Sodium765 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper
Large Non-Stick Pan



• 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 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.


• 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!