with Honey Mustard Dressing
This week's special ingredient is Brussels Sprouts - the perfect addition to your winter meals, these green buds may be small, but they're packed full of flavour once roasted or sautéed. With their golden caramelised edges and nutty bite, Brussels sprouts bring richness and depth to any dish - whether tossed through grains, layered in salads, or served as a crispy side. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Utensils
Tags
Chicken breast
660 g
Baby spinach leaves
1 packet
Dijon mustard
1 packet
Aussie spice blend
1 sachet
Potato
2
Brussels Sprout
1
Olive oil
1 drizzle
Honey
1 tsp
• 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, 3-6 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, roasted Brussels salad between plates to serve. Enjoy!
544
kcal
Calories
2280
kJ
Energy (kJ)
9.9
g
Fat
2.3
g
of which saturates
29.7
g
Carbohydrate
9.8
g
of which sugars
9.1
g
Dietary Fibre
82
g
Protein
0
mg
Cholesterol
707
mg
Sodium
