Herb-Crusted Chicken & Bacon Brussels Sprouts
with Parmesan Mash & Creamy Garlic Sauce
- Milk
- Almond
- Soy
- May contain traces of allergens
- Milk
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Long after you’ve finished this meal, you’re going to remember the way it was beautifully tied together with the creamiest garlic sauce. It’s delectable flavour works wonderfully with succulent herb-crusted chicken and a side of bacon and almond-adorned greens.
Ingredients
1
Baby Broccoli
330 g
Chicken Breast
1 sachet
Vegetable Stock Pot
90 g
Diced Bacon
(May be present: Soy, Milk.)
1
Garlic
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Parmesan Cheese
(Contains: Milk;)
2
Potato
1 packet
Roasted Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Rosemary
1 sachet
Thyme
1
Brussels Sprout
Not included in your delivery
1 drizzle
olive oil
40 g
butter
(Contains: Milk;)
2 tbs
milk
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced.
• Boil the kettle. Half-fill a medium saucepan with
boiling water, then add a generous pinch of salt.
• Peel potato and cut into large chunks.
• Cook potato in the boiling water over high heat until
easily pierced with a fork, 12-15 minutes.
• Drain and return to pan. Add the butter, milk and
Parmesan cheese to potato. Mash until smooth.
Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato
unpeeled!
• Meanwhile, finely chop garlic, then mash in a small
bowl with a fork until smooth. Set aside.
• Pick and finely chop rosemary and thyme.
• Roughly chop roasted almonds.
• Halve Brussels sprouts.
• Trim baby broccoli.
• Place Brussels sprouts on a lined oven tray. Drizzle
with olive oil, season with salt and toss to combine.
Roast for 5 minutes.
• Add diced bacon and baby broccoli to tray. Drizzle
baby broccoli with olive oil and season with salt.
Roast until golden and tender, 8-10 minutes.
TIP: Brussels sprouts will char slightly in the oven, this
adds to the flavour!
• While bacon greens are roasting, on a plate, combine
chopped rosemary and thyme and a generous
pinch of salt and pepper.
• Drizzle chicken breast with olive oil. Press chicken
into herb mixture to coat.
• In a large frying pan, heat a drizzle of olive oil over
high heat. Cook chicken until browned, 1-2 minutes
each side.
• Transfer chicken to a second lined oven tray. Roast
until cooked through, 8-12 minutes (depending on
the size of fillet).
TIP: Chicken is cooked through when it’s no longer pink
inside.
• Return frying pan to low heat.
• Add garlic, light cooking cream and stock
concentrate and cook, stirring to combine.
• Simmer until thickened, 1-2 minutes.
• Slice chicken.
• Divide herb-crusted chicken, bacon Brussels sprouts
and Parmesan mash between plates. Pour creamy
garlic sauce over chicken to serve. Enjoy!
