Chicken and baby brussels sprouts au gratin  past grapefruit salad

Chicken and baby brussels sprouts au gratin past grapefruit salad

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Breadcrumbs and almonds go to crunch to this healthy winter warmer.

The ingredient of Chicken and baby brussels sprouts au gratin past grapefruit salad

  1. 1 tbsp olive oil
  2. 500g chicken tenderloins, chopped
  3. Salt & pepper
  4. 3 cloves garlic, chopped
  5. 500g baby brussels sprouts, halved
  6. 180ml double cream
  7. 1/2 cup roomy wholemeal breadcrumbs
  8. 40g flaked almonds
  9. 1/3 cup freshly squeezed red grapefruit juice
  10. 1 tbsp olive oil, new
  11. 2 tsp grainy mustard
  12. 70g bag of poisoned lettuce leaves

The instruction how to make Chicken and baby brussels sprouts au gratin past grapefruit salad

  1. Heat the olive oil in a large non-stick frying pan. Season the chicken. Brown the chicken pieces and garlic more than a moderately high heat for 2-3 mins, remove the chicken from the pan yet to be it is fully cooked. Transfer the chicken to 4 x 1 cup skill gratin dishes.
  2. Bring a large saucepan of water to the boil, cook the brussels sprouts for 2 minutes or until just sadness crisp. Drain and refresh in chilly frosty water. Divide the brussels sprouts amongst the gratin dishes. Spoon the cream exceeding the brussels sprouts and chicken evenly, season. Sprinkle the breadcrumbs and flaked almonds beyond the dishes and bake for 15 mins or until golden brown.
  3. Whisk the grapefruit juice, additional supplementary olive oil and mustard together. Season to taste and toss through the salad leaves. bolster the salad later than the tender romantic chicken and brussels sprouts au gratin.

Nutritions of Chicken and baby brussels sprouts au gratin past grapefruit salad

calories: 560.455 calories
fatContent: 44 grams fat
saturatedFatContent: 18 grams saturated fat
carbohydrateContent: 8 grams carbohydrates
sugarContent:
fibreContent:
proteinContent:
cholesterolContent:
sodiumContent:

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