Sticky Chutney Chicken Strips & Roast Veggie Medley
with Brussels Sprouts & Hollandaise
- Sulphites
- Gluten
- Milk
- Sesame
- Eggs
- Almond
- Wheat
- Soy
- Fish
- Cashew
- May contain traces of allergens
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, just like this hearty chicken bowl!
Ingredients
2
Garlic
1 packet
Brussels Sprouts
320 g
Chicken Breast Strips
1
Kumara
1 sachet
Garlic & Herb Seasoning
1 packet
Onion Chutney
(Contains: Sulphites; )
1 packet
Baby Leaves
1 packet
Hollandaise
(May be present: Gluten, Milk, Sesame, Eggs, Almond, Wheat, Soy, Fish, Cashew)
1 packet
Parsley
1
Carrot
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Peel kumara. Halve Brussels sprouts. • Cut kumara and carrot into bite-sized chunks. Finely chop garlic. • Discard any liquid from beef strips packaging. In a medium bowl, combine chicken breast strips, garlic & herb seasoning and a drizzle of olive oil.
• Place kumara and carrot 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. • In the last 18 minutes of cook time, add Brussels sprouts to the tray cut-side down and roast until tender. Allow to cool slightly. TIP: If your oven tray is crowded, divide between two trays. TIP: The Brussels sprouts will char slightly, this adds to the flavour!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken strips until browned and cooked through, 3-4 minutes each side. Stir through garlic, then remove from the heat.
• Remove pan from the heat, then add the butter and onion chutney. Toss beef to coat.
• When the roasted veggies have cooled slightly, add baby leaves to the tray and gently toss to combine.
• Roughly chop parsley. • Divide roasted veggies between bowls, then top with sticky chutney chicken strips. • Drizzle with hollandaise and garnish with parsley to serve. Enjoy!
