Caribbean Chicken Thigh & Brussels Sprouts Medley
with Roasted Kūmara- Eggs
- Soy
This weeks 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 - whether tossed through grains, layered in salads, or served as a crispy side. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1 packet
Brussels Sprouts
2
Kumara
320 g
Chicken Thigh
1 packet
Baby Leaves
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Peel kūmara and cut into bite-sized chunks. Halve Brussels sprouts. • Place kūmara 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.
• SPICY! This spice blend is hot! Add less if you're sensitive to heat. In a medium bowl, combine Mexican Fiesta spice blend with a drizzle of olive oil. Add chicken thighs and toss to coat.
• When the veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken thigh, turning occasionally, until browned and cooked through, 14-16 minutes.
• 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 kūmara toss and Mexican chicken between plates. • Serve with garlic aioli. Enjoy!
