Double Spiced Chicken & Roasted Brussels Salad
with Honey Mustard DressingIngredients
1 packet
Brussels Sprouts
640 g
Chicken Breast
1 packet
Baby Spinach Leaves
1 sachet
Classic Roast Seasoning
2 packet
Potato
1 packet
Dijon Mustard
Nutrition Values
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!
If you've doubled your chicken breast, flavour in a large bowl
-------------------------------CCM TEXT------------------------------ • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine chicken, Aussie spice blend and a drizzle of olive oil.
Cook chicken in the same way as above.
--------------------------------------CCM TEXT------------------------------------- • When the veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. 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!
