Chicken and baby brussels sprouts au gratin with grapefruit salad
recipe

Delicious Chicken and baby brussels sprouts au gratin with grapefruit salad Recipe

Breadcrumbs and almonds add crunch to this healthy winter warmer.
Chicken and baby brussels sprouts au gratin with grapefruit salad
Prep Time : 0:10 | Cook Time : 0:20 | Total Time : 0:30 | Serving : 4 person.

Ingredients

  • 1 tablespoon olive oil

  • 500g chicken tenderloins, chopped

  • Salt & pepper

  • 3 cloves garlic, chopped

  • 500g baby brussels sprouts, halved

  • 180ml double cream

  • 1/2 cup fresh wholemeal breadcrumbs

  • 40g flaked almonds

  • 1/3 cup freshly squeezed red grapefruit juice

  • 1 tablespoon olive oil, extra

  • 2 teaspoons grainy mustard

  • 70g bag of mixed lettuce leaves

Method

  • Step 1

    Heat the olive oil in a large non-stick frying pan. Season the chicken. Brown the chicken pieces and garlic over a moderately high heat for 2-3 mins, remove the chicken from the pan before it is fully cooked. Transfer the chicken to 4 x 1 cup capacity gratin dishes.

  • Step 2

    Bring a large saucepan of water to the boil, cook the brussels sprouts for 2 minutes or until just tender crisp. Drain and refresh in cold water. Divide the brussels sprouts between the gratin dishes. Spoon the cream over the brussels sprouts and chicken evenly, season. Sprinkle the breadcrumbs and flaked almonds over the dishes and bake for 15 mins or until golden brown.

  • Step 3

    Whisk the grapefruit juice, extra olive oil and mustard together. Season to taste and toss through the salad leaves. Serve the salad with the warm chicken and brussels sprouts au gratin.

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