Double Spiced Chicken & Roast Brussels Salad
with Honey Mustard Dressing
When a classic like chicken and veg is done well, it’s bound to be a winner. Chicken is cooked until juicy and tender, and Brussels sprouts are roasted to golden perfection with chunks of potato tossed through, proving this green veg to be the crowd-pleaser we always knew it could be!
This recipe is under 650kcal per serving.
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
Ingredients
2
potato
1 packet
Brussels sprouts
2 packet
chicken breast
1 sachet
Aussie Spice Blend
½ packet
dijon mustard
(Contains Sulphites; )
1 packet
baby leaves
Not included in your delivery
olive oil
1 tsp
honey
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized 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 large 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: Chicken is cooked through when it's no longer pink inside.
• In a large bowl, combine the honey, dijon mustard (see ingredients) and a drizzle of olive oil. Add baby leaves, roast Brussels sprouts and potatoes and toss to combine. Season to taste. • Slice spiced chicken. • Divide spiced chicken and roast Brussels salad between plates. Enjoy!
