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.*
Utensils
Tags
Chicken breast
330 g
Baby spinach leaves
1 packet
Dijon mustard
1 packet
Savoury seasoning
1 sachet
Potato
2
Brussels Sprout
1
Capsicum
1
Olive oil
1 drizzle
Honey
1 tsp
• 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!
383
kcal
Calories
1600
kJ
Energy (kJ)
7.9
g
Fat
1.5
g
of which saturates
30.3
g
Carbohydrate
13.1
g
of which sugars
9.1
g
Dietary Fibre
46.8
g
Protein
0
mg
Cholesterol
660
mg
Sodium
