Double Caribbean Chicken & Brussels Sprouts Medley

Name: Double Caribbean Chicken & Brussels Sprouts Medley with Roasted Kūmara
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 packet Brussels Sprouts; 2 Kumara; 640 g Chicken Breast; 1 packet Baby Leaves; 1 sachet Mild Caribbean Jerk Seasoning; 1 packet Garlic Aioli

with Roasted Kūmara

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This weeks 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.

Tags:

Calorie Smart

•Under 40g carbs

•Spicy

•High Protein

Allergens:

Eggs

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Brussels Sprouts

Kumara

640 g

Chicken Breast

1 packet

Baby Leaves

1 sachet

Mild Caribbean Jerk Seasoning

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

Nutrition Values

Energy (kJ)2420 kJ

Calories579 kcal

Fat16.7 g

of which saturates2.7 g

Carbohydrate28.4 g

of which sugars13.6 g

Dietary Fibre5.2 g

Protein78.3 g

Cholesterol0 mg

Sodium974 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. Peel kūmara and cut into bite-sized chunks. Halve Brussels sprouts. • Place kūmara on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. Arrange Brussels sprouts cut side down. • Roast until tender, 20-25 minutes. Set aside to cool slightly. TIP: The Brussels sprouts will char slightly, this adds to the flavour! TIP: If your oven tray is crowded, divide between two trays.

• While the veggies are roasting, roughly chop baby leaves.

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. In a large bowl, combine Mexican Fiesta spice blend with a drizzle of olive oil. Add chicken breasts and toss to coat.

• When the veggies has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). TIP: Chicken is cooked when its no longer pink inside.

• In a medium bowl, combine roasted kumara, Brussels sprouts, baby leaves and a drizzle of white wine vinegar and olive oil with a pinch of salt and pepper. Toss to coat.