Spiced Chicken & Roast Brussels Salad

Name: Spiced Chicken & Roast Brussels Salad with Honey Mustard Dressing
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 potato; 1 packet Brussels sprouts; 1 packet chicken breast; 1 sachet Aussie Spice Blend; 1 tsp honey; ½ packet dijon mustard; 1 packet Baby Leaves

with Honey Mustard Dressing

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When a classic like chicken and veg is done well, it’s bound to be a winner. Chicken is cooked until juicy and tender, and Brussels sprouts are roasted to golden perfection with chunks of potato tossed through, proving this green veg to be the crowd-pleaser we always knew it could be!

This recipe is under 550kcal per serving and under 40g carbohydrates per serving.

Tags:

Kid Friendly

•Over 30g protein

•Calorie Smart

•Under 40g carbs

•Climate Superstar

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

1 packet

Brussels sprouts

1 packet

chicken breast

1 sachet

Aussie Spice Blend

½ packet

dijon mustard

1 packet

Baby Leaves

Not included in your delivery

olive oil

1 tsp

honey

Nutrition Values

Energy (kJ)1799 kJ

Fat9.2 g

of which saturates1.7 g

Carbohydrate39.1 g

of which sugars20.6 g

Dietary Fibre7.6 g

Protein47.6 g

Sodium793 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.

Utensils

•Baking Paper

•Baking Tray

•Large Frying Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. Halve Brussels sprouts. • Place veggies 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.

TIP: The Brussels sprouts will char slightly, this adds to the flavour!

• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, Aussie spice blend and a drizzle of olive oil.

• 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 through when it's no longer pink inside.

• In a large bowl, combine the honey, dijon mustard (see ingredients) and a drizzle of olive oil. Add baby leaves, roast Brussels sprouts and potatoes and toss to combine. Season to taste. • Slice spiced chicken. • Divide spiced chicken and roast Brussels salad between plates. Enjoy!