Warm Brussels Sprouts Chicken Caesar Salad


PREPARATION TIME:15 minutes plus marinating tie COOKING TIME: 30 mins SERVES: 4⁠

4 x 150g skinless chicken breast fillets⁠
500 g brussels sprouts, thinly sliced⁠
1 tablespoon extra virgin olive oil ⁠
1 tablespoon extra virgin olive oil ⁠
chopped flat-leaf parsley leaves, to garnish⁠

1/4 cup extra virgin olive oil ⁠
1 teaspoon finely grated lemon zest⁠
1/4 cup lemon juice⁠
2 garlic cloves, roughly chopped⁠
3 teaspoons Dijon mustard⁠
2 teaspoons tamari⁠
2 teaspoons capers, rinsed with sea salt and freshly ground black pepper(optional) ⁠

To make the dressing, combine the olive oil, lemon zest, lemon juice, garlic, tamari, and capers in a blender and blend until smooth. Taste and season if required. ⁠

Place the chicken in a glass or ceramic dish, then pour half the dressing evenly over the top. Set aside to marinate for at least 15 minutes (though if you can prepare this in the morning or even the night before so it has plenty of time to marinate). The dressing will keep for up to 3 days in the refrigerator. ⁠

Preheat the oven to 180'C⁠

Transfer the chicken breast to a baking dish and bake for 20-25 minutes or until cooked through. Alternatively, cook them on the barbecue. ⁠

Meanwhile, heat the olive oil in a frying pan over medium heat, add the sprouts and sauté for about 5 minutes or until just tender. Transfer to a large bowl. ⁠

Toss the remaining dressing through the sprouts. Slice the chicken and scatter over the top, then garnish with flat-leaf parsley and serve. ⁠

TIP: If Brussels sprouts aren't your thing, use 1 head of Romaine lettuce, roughly chopped, instead. Just toss it with the dressing and serve with the chicken and parsley. ⁠

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