Crispy Chicken & Brussels Sprout Salad
with Herby Kūmara & Creamy Maple Dressing
Calories
:
509 kcalProtein
:
42.5g proteinTotal
:
25 minutesDifficulty
:
EasyHigh Protein
Low Calorie
Allergens:
- Walnut
Embrace the cosy flavours of the season with this hearty autumn bowl. Roasted kūmara and Brussels sprouts are caramelised to perfection, then tossed with smokey chicken and toasted walnuts for rich, satisfying texture. Served over crisp butter lettuce with fresh apple and a drizzle of creamy maple dressing, it’s a vibrant balance of warm, savoury and refreshing crunch.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 packet
Rosemary
2
Kumara
1 packet
Brussels Sprouts
1
apple
1
Trio Lettuce
1 packet
Walnuts
(Contains: Walnut)
320 g
Chicken Breast
1
Creamy Maple Dressing
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
Nutrition
Energy (kJ)2130 kJ
Calories509 kcal
Fat21.5 g
of which saturates2.6 g
Carbohydrate34.7 g
of which sugars16.6 g
Dietary Fibre5.7 g
Protein42.5 g
Sodium373 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.
You will need
•Large Non-Stick Pan
•Baking Paper
Cooking Steps
1
- Preheat oven to 220°C/200°C fan-forced. Pick rosemary.
- Peel kumara and cut into bite-sized chunks.
- Place kumara on a lined oven tray. Drizzle generously with olive oil, sprinkle over rosemary, season with salt and pepper and toss to coat.
- Spread out evenly, then roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
2
- Meanwhile, halve Brussels sprouts.
- Thinly slice apple into sticks.
- Roughly chop green butter lettuce.
- Cut chicken breast into 2cm chunks.
3
- Place Brussels sprouts on a second lined oven tray.
- Drizzle with olive oil, season with salt and pepper and toss to coat.
- Arrange cut-side down and roast until tender, 15-18 minutes.
- Remove tray from oven, then add a drizzle of balsamic vinegar, tossing to coat.
TIP: The Brussels sprouts will char slightly, this adds to the flavour!
4
- Heat a large frying pan over medium-high heat. Toast walnuts, tossing, until golden, 3-4 minutes. Transfer to a bowl and set aside.
5
- When the Brussels sprouts have 5 minutes remaining, return frying pan, to high heat with a drizzle of olive oil.
- When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
TIP: Chicken is cooked through when it is no longer pink in the middle.
6
- In a large bowl, combine lettuce, apple, kumara, Brussels sprouts, a drizzle of vinegar and olive oil. Season to taste.
- Divide salad between bowls. Top with chicken.
- Drizzle over creamy maple dressing and garnish with toasted walnuts to serve. Enjoy!
