Chicken Escalope
with Roasted Sweet Potatoes and Spicy Brussels Sprouts
The best way to eat Brussels sprouts by far!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
20 min
The best way to eat Brussels sprouts by far!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
Ingredients
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast
Pre-heat the oven to 225°C. Peel and cut the sweet potatoes into wedges. Place them on a roasting dish and drizzle with olive oil, salt and pepper. Roast in the oven for 25 minutes or until nicely browned and cooked.
2 Cut
Cut the chicken breasts in half lengthwise.
3 Fry
Mix the egg in a bowl. Place the almond flour on a shallow plate and season it with salt, pepper, oregano and paprika. Dip the chicken pieces first in the egg and then roll in the almond flour. Fry the escalopes in oil over medium heat on the pan for 4-5 minutes per side or until cooked through.
4 Saute and serve
Halve Brussels sprouts. Heat oil in a pan and toss in the sprouts. Fry them until slightly browned. Season with salt, pepper, chili flakes and a squeeze of lime juice. Serve with the roasted sweet potatoes and crispy chicken escalopes.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?