with Brussels Sprouts & Mustard Mayo
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.*
Allergens
Utensils
Tags
Baby spinach leaves
1 packet
Carrot
1
Chicken breast
330 g
Mustard Mayo
1 packet
Peeled & Chopped Pumpkin
1 packet
Aussie spice blend
1 sachet
Brussels Sprout
1
Diced bacon
90 g
Olive oil
1 drizzle
• Preheat oven to 220°C/200°C fan-forced.
• Halve Brussels sprouts.
• Cut carrot into thick rounds.
• Divide peeled & chopped pumpkin and prepped veggies between two lined oven trays. Drizzle with olive oil, season with salt and pepper and toss to coat.
• Roast until tender, 25-30 minutes.
• Meanwhile, combine Aussie spice blend and a drizzle of olive oil in a medium bowl. Season, then add chicken breast, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, until browned, 2 minutes each side.
• Transfer chicken to a lined oven tray and bake until cooked through (when it’s no longer pink inside), 6-10 minutes.
Little cooks: Help toss the chicken in the spice blend! TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. When oil is hot, cook diced bacon, breaking up bacon with a spoon, until golden, 4-6 minutes.
• Combine roasted veggies on one of the oven trays. Add baby spinach leaves and cooked bacon. Gently toss to combine. Season to taste.
• Slice chicken.
• Divide bacon veggie medley between plates. Top with Aussie chicken.
• Serve with mustard mayo. Enjoy!
Little cooks: Take the lead by tossing the spinach and bacon with the veggies!
2080
kJ
Energy (kJ)
497
kcal
Calories
24.5
g
Fat
4.9
g
of which saturates
17
g
Carbohydrate
12.5
g
of which sugars
8.6
g
Dietary Fibre
50
g
Protein
0
mg
Cholesterol
1180
mg
Sodium
with Baby Spinach Leaves & Mustard Mayo
with Baby Spinach Leaves & Mustard Mayo
with Baby Spinach Leaves & Mustard Mayo
with Brussels Sprouts & Mustard Mayo
with Sweet Potato Wedges & Garlicky Broccoli
