Chicken with Orange Flavoured Brussels Sprouts

and Sweet Potato
Brussels sprouts, oranges and sweet potatoes are each other’s best friends
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
35 min
Chicken with Orange Flavoured Brussels Sprouts and Sweet Potato
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

Roast sweet potatoes

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.
Cook brussels sprouts

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.
Fry chicken

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.
Prepare sauce

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.
Fold everything together

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.
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