Spiced Chicken & Brussels Sprouts Medley

Name: Spiced Chicken & Brussels Sprouts Medley with Roasted Kūmara, Feta & Smokey Aioli
Total time: 35 min
Yield: 2
Cuisine: New Zealand
Ingredients: 1 packet Brussels Sprouts; 320 g Chicken Breast; 1 packet Baby Spinach Leaves; 1 sachet Kiwi Spice Blend; 1 packet Smokey Aioli; 1 packet Cow's Milk Feta; 1 packet Peeled Pumpkin Pieces; 1 drizzle olive oil; 1 drizzle white wine vinegar

with Roasted Kūmara, Feta & Smokey Aioli

Recipe Development TeamUpdated on June 25, 2026

Get tasty recipes from just $6 per serving

Calories

644 kcal

Protein

55.7g protein

Total

35 minutes

Difficulty

Easy

Under 30g carbs

Allergens:

Eggs
Soy
Milk
Cashew
Pine nut
May contain traces of allergens

Get ready to turn mealtime into a culinary fiesta with this firecracker dish! Tender chicken steaks have been marinated in Kiwi spices for unparalleled levels of flavour, and are served alongside roasted kūmara and Brussels sprouts for a meal you won’t want to miss.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Brussels Sprouts

320 g

Chicken Breast

1 packet

Baby Spinach Leaves

1 sachet

Kiwi Spice Blend

1 packet

Smokey Aioli

(Contains: Eggs, Soy)

1 packet

Cow's Milk Feta

(Contains: Milk May be present: Cashew, Pine nut)

1 packet

Peeled Pumpkin Pieces

Not included in your delivery

1 drizzle

olive oil

1 drizzle

white wine vinegar

Nutrition

Energy (kJ)2700 kJ

Calories644 kcal

Fat37.9 g

of which saturates14.9 g

Carbohydrate18.5 g

of which sugars12.3 g

Dietary Fibre5.2 g

Protein55.7 g

Sodium1840 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

PDF

• Preheat oven to 220°C/200°C fan-forced. Peel kumara and cut into bite-sized chunks. Halve Brussels sprouts. • Place kumara 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 medium bowl, combine Kiwi spice blend with a drizzle of olive oil. Add chicken breasts and toss to coat.

• When the veggies have 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 it's 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.

• Slice the chicken. • Divide Brussels sprouts and roast kumara toss and kiwi chicken between plates. • Serve with garlic aioli. Crumble over with feta cubes. Enjoy!