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!
Ingredients
2
Potato
1
Brussels Sprouts
330 g
Chicken Breast
1 packet
Baby Spinach Leaves
1
Capsicum
1 packet
Dijon Mustard
1 sachet
Aussie Spice Blend
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-sized 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.
• 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,
3-6 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 and Brussels sprouts toss between plates to serve. Enjoy!
