Spiced Chicken & Brussels Sprouts 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 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
330 g
Chicken Breast
1 packet
Baby Spinach Leaves
1 packet
Dijon Mustard
1 sachet
Savoury Seasoning
2
Potato
1
Brussels Sprout
1
Capsicum
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut potato and capsicum 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, savoury seasoning 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 and roasted veggies and
toss to combine. Season to taste.
• Divide spiced chicken and Brussels sprouts toss between plates to
serve. Enjoy!
