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.*
Utensils
Tags
Olive oil
Potato
2
Brussels sprouts
1 packet
Chicken breast
2 packet
Aussie spice blend
1 sachet
Honey
1 tsp
Dijon mustard
0.5 packet
Baby spinach leaves
1 packet
• 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!
2257
kJ
Energy (kJ)
539
kcal
Calories
10.6
g
Fat
2.4
g
of which saturates
26.2
g
Carbohydrate
6.3
g
of which sugars
8.9
g
Dietary Fibre
82.4
g
Protein
765
mg
Sodium
