Garlic Chicken, Halloumi & Bacon-Brussels Sprouts
with Potatoes & Garlic Butter Sauce
Calories
:
1110 kcalProtein
:
77.4g proteinTotal
:
35 minutesDifficulty
:
EasyAllergens:
- Milk
Give your greens a gourmet glow-up! This dish turns the humble Brussels sprout into a total showstopper by pan-searing them with salty, crispy bacon and tender baby spinach. To round out the plate, you'll roast up some golden potatoes and finish everything with a rich, velvety garlic butter sauce that ties the zesty chicken and earthy sprouts together perfectly.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
3
Potato
1 packet
Brussels Sprouts
3
Garlic
1 packet
Baby Spinach Leaves
1 packet
Halloumi
(Contains: Milk)
320 g
Chicken Breast
1 sachet
Garlic & Herb Seasoning
1
Bacon
Not included in your delivery
1 drizzle
olive oil
40 g
butter
(Contains: Milk)
¼ tsp
salt
1 drizzle
vinegar (balsamic or white wine)
Nutrition
Energy (kJ)4660 kJ
Calories1110 kcal
Fat59.1 g
of which saturates33.6 g
Carbohydrate54.3 g
of which sugars8.5 g
Dietary Fibre14.3 g
Protein77.4 g
Sodium2180 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
•Medium Saucepan
Cooking Steps
1
- Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. Cut potato into large chunks.
- Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain.
2
- While potato is cooking, thinly slice brussels sprouts and garlic.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Add diced bacon and cook, breaking up with a spoon, until slightly golden, 2-3 minutes.
- Add brussels sprouts, tossing, until tender, 3-4 minutes.
- Add baby leaves and half the garlic, and cook, until fragrant, 1 minute.
- Tranfer to serving plates, season and cover to keep warm.
3
- Meanwhile,cut haloumi into 1cm slices. Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
- Return frying pan to medium-high heat, with a drizzle of olive oil. Cook haloumi, until golden brown, 1-2 minutes each side. Transfer to plates with veggies and set aside.
4
- 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).
- In the last minute of cook time, sprinkle over lemon pepper seasoning, turning chicken to coat. Transfer to a plate.
- Wipe out frying pan and return to medium heat with half the butter and cook until beginning to brown 1-2 minutes. Add the remaining garlic and cook, until fragrant 1 minute.
TIP: The chicken is cooked when it is no longer pink inside.
5
- Return potatoes to saucepan, add the salt and the remaining butter, tossing potatoes to coat.
- Season generously with pepper.
TIP: Add a splash of water if the potato looks dry!
6
- Divide chicken and potatoes between plates with bacon-brussels sprouts salad and halloumi. Spoon garlic brown butter sauce over chicken. Enjoy!
