Name: [Seasonal Hero] Herby Chicken & Roasted Parmesan Brussels Sprout Salad with Potato & Mushroom Sauce
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: 330 g Chicken Thigh; 1 packet Mushroom Sauce; 1 Pear; 1 packet Flaked Almonds; 1 packet Parmesan Cheese; 2 Potato; 1 packet Fine Breadcrumbs; 1 packet Mixed Salad Leaves; 1 Brussels Sprout; 1 packet Balsamic Vinaigrette Dressing; 1 sachet Herb & Mushroom Seasoning

HelloFresh

Recipes

Australian Recipes

[Seasonal Hero] Herby Chicken & Roasted Parmesan Brussels Sprout Salad

with Potato & Mushroom Sauce

Up to 180$ + Free Treats / Extras for Life

Allergens:

Gluten

•Milk

•Wheat

•Almond

•Soy

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 Time35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

330 g

Chicken Thigh

1 packet

Mushroom Sauce

(Contains: Gluten, Milk, Wheat; May be present: Soy.)

Pear

1 packet

Flaked Almonds

(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)

1 packet

Parmesan Cheese

(Contains: Milk;)

Potato

1 packet

Fine Breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

1 packet

Mixed Salad Leaves

Brussels Sprout

1 packet

Balsamic Vinaigrette Dressing

1 sachet

Herb & Mushroom Seasoning

(Contains: Gluten, Wheat, Soy;)

Nutritional Values

Calories556 kcal

Energy (kJ)2320 kJ

Fat21.1 g

of which saturates6.6 g

Carbohydrate43.5 g

of which sugars12.7 g

Dietary Fibre10.3 g

Protein45.4 g

Sodium1100 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 minutes.

• Meanwhile, halve Brussels sprouts and place on a second lined oven tray. • Drizzle with olive oil, season with salt and pepper and toss to coat. • Arrange brussels sprouts cut-side down and roast until tender, 15-18 minutes. Allow to cool slightly.

TIP: The Brussels sprouts will char slightly, this adds to the flavour!

• While Brussels sprouts are roasting, thinly slice pear into wedges.

• When potato has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes.

• When Brussels sprouts are slightly cooled, transfer to a medium bowl. Add pear, mixed salad leaves, Parmesan cheese and balsamic vinaigrette dressing, tossing to combine. • Season to taste.

• Slice chicken. • In a microwave-safe bowl, microwave mushroom sauce and the butter, in 30 second bursts, until warmed through. • Divide herby chicken, roasted Parmesan Brussels sprout salad and potato chunks between plates. • Pour over mushroom sauce. Sprinkle with flaked almonds. Enjoy!