Breadcrumbs and almonds add crunch to this healthy winter warmer.
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 1Heat 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 2Bring 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 3Whisk 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.
- Low carb
- Lower gi
Nutrition
2345 kj
Energy
44g
Fat Total
18g
Saturated Fat
8g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Michelle Noerianto
- Image credit: Ian Wallace
- Publication: Fresh Living
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