Creamy Chicken, Brussels Sprout and Parmesan Bake

Name: Creamy Chicken, Brussels Sprout and Parmesan Bake with Pine Nuts
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 1 Pieces of Shallots; 3 Pieces of Garlic cloves; 300 Grams of Brussels sprouts; 60 Grams of Parmesan; 20 Grams of Pine nuts; 1 Tbsp of Olive oil; 1 Tsp of Salt; 2 Grams of Dried thyme; 20 Grams of Plain flour; 200 ML of Water; 200 ML of Whole milk; 1 Pieces of Chicken stock cube; 6 Grams of Dijon mustard; 80 Grams of Cream cheese; 1 Tsp of Black pepper

with Pine Nuts

Festive, low-carb comfort food!

Cals 727 · Prot 72 · Carbs 37 · Fat 32

Low Carb

40 min

Creamy Chicken, Brussels Sprout and Parmesan Bake with Pine Nuts

Festive, low-carb comfort food!

Cals 727 · Prot 72 · Carbs 37 · Fat 32

Low Carb

Ingredients

Chicken breast

400 Grams

Shallots

1 Piece

Garlic cloves

3 Pieces

Brussels sprouts

300 Grams

Parmesan 4*

60 Grams

Pine nuts 2*

20 Grams

Olive oil

1 Tbsp

Salt

0.5 Tsp

Dried thyme

2 Grams

Plain flour 10*11*

20 Grams

Water

200 ML

Whole milk 4*

200 ML

Chicken stock cube 4*5*9*15*

1 Piece

Dijon mustard 13*

6 Grams

Cream cheese 4*

80 Grams

Black pepper

1 Tsp

Allergens

*4 Milk, *2 Tree Nuts, *10 Wheat, *11 Gluten, *5 Eggs, *9 Soya, *15 Celery, *13 Mustard

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)	3042 / 727
Fats (g)	31.6
of which saturated (g)	15.4
Carbohydrates (g)	37
of which sugars (g)	13.3
Fibers (g)	8
Proteins (g)	71.6
Salt (g)	4.9

*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 Prep

Preheat the oven to 200°C/180°C fan. Peel and slice the shallots. Peel and crush the garlic. Trim and halve the Brussels sprouts. Grate the Parmesan. Chop the pine nuts.

2 Fry

Heat a non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the chicken with a pinch of salt and cook for 3 min on each side until golden. Once golden, add the shallots, thyme and garlic and fry for 2 min further.

3 Simmer and pull chicken

Reduce the heat to medium-low, add a splash of water to the pan, cover with a lid and cook for 10 min. Remove the pan from the heat and, using two forks, pull the chicken until it's fully shredded.

4 Make sauce

Return the pan to a medium heat and add the flour. Cook, stirring, for 1 min. Add the measured water, milk, chicken stock cube, Dijon mustard and cream cheese to the pan and simmer for 3 min.

5 Bake

Add the Brussels sprouts to a baking dish. Pour the chicken mixture over the sprouts and give everything a good mix up. Season generously with black pepper. Top with the chopped pine nuts, then with the grated Parmesan. Bake in the oven for 20 min or until golden on top.

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