Brussels sprouts, oranges and sweet potatoes are each other’s best friends
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
35 min
Brussels sprouts, oranges and sweet potatoes are each other’s best friends
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
Ingredients
Veg
Butter
4*
0 Grams
Allergens
*4 Milk
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 sweet potatoes
Preheat the oven to 225°C. Peel and cut sweet potatoes to small cubes. Coat with olive oil, and place on an oven tin lined with baking paper. Roast in the 225°C oven for 25–30 minutes or until the cubes are soft and nicely roasted.
2 Cook brussels sprouts
Rinse brussels sprouts. Cut a small slice of the hard stem off. Crush each brussels sprout a little against the working board so that the sprout opens up just a little bit. This will allow them to cook more evenly. Bring a small pot of water to a boil and add a bit of salt. Boil the brussels sprouts for 4–5 minutes, then drain well. Meanwhile, halve the walnuts and toast them on a hot dry pan for 2–3 minutes, stirring. Set aside.
3 Fry chicken
Heat a pan over medium high heat and add oil. Fry the chicken breasts for 4–5 minutes on both sides or until cooked through but still juicy. Transfer to a plate to rest, and season well with salt and pepper.
4 Prepare sauce
Carefully wash and dry orange. Grate some of the zest (1 tsp). Squeeze out some juice (50/75/100ml). Wipe the chicken pan clean and place on the hot stove. Add the butter, orange peel and juice.
5 Fold everything together
Bring to a sizzle and add the cooked brussels sprouts. Stir for 2–3 minutes. Finally fold in the roasted sweet potatoes. Season with salt and pepper. Serve with the fried chicken and the toasted walnuts.