Herby Chicken Breast & Creamy Brussels Sprout Salad
with Cheddar Fries
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 sachet
Herb & Mushroom Seasoning
1
apple
1 packet
Brussels Sprouts
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
320 g
Chicken Breast
1 packet
Baby Spinach Leaves
2 packet
Potato
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until just tender, 20-25 minutes. In the last 5 minutes of cook time, remove from oven, sprinkle with shredded Cheddar cheese and bake until golden and crisp. TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, thinly slice Brussels sprouts. Thinly slice apple into sticks. Roughly chop baby leaves. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook Brussels sprouts, tossing until tender, 2-3 minutes. Season and set aside to cool.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine herb & mushroom seasoning and a drizzle of olive oil. Add chicken steaks and toss to combine.
• Return frying pan to 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). • Remove pan from heat, add the honey and turn to coat. • Transfer to a plate, cover and rest for 5 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
• In a medium bowl, combine Brussels sprouts, apple, baby leaves, dill & parsley mayonnaise, a generous drizzle of white wine vinegar and olive oil. Season to taste.
• Divide Cheddar fries, herby chicken breast and creamy Brussels sprout salad between plates. Enjoy!
