Informations supplémentaires
30 min.
|
523 kcal
|
easy
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|
Printable version
1. Marinate the chicken
In a bowl, mix the chicken with half of the maple syrup, the spice blend to taste and a drizzle of olive oil. Season with salt and pepper. Allow to marinate until it's time to cook.
2. Setup
Slice the shallot. Thinly slice the Brussels sprouts. Zest the orange. Cut the orange in two and squeeze the juice from one half of the orange. Peel and cut the other half into pieces. Tear the bread into bite-sized pieces. Chop the almonds.
3. Make the croutons
In a skillet over medium-high heat, add a drizzle of oil. Add the bread pieces and cook for 4-5 minutes or until golden and crispy. Remove from the skillet.
4. Cook the chicken
Add a drizzle of oil to the pan. Cook the chicken breasts 4-5 minutes on one side. Flip, cover and cook 6-8 minutes over low heat until the center is cooked. Once cooked, remove from the pan and cut into pieces.
5. Make the sauce
In a bowl, combine the orange juice, the orange zest, the rest of the maple syrup, 1 tbsp. of cider vinegar and a drizzle of olive oil. Season with salt and pepper. Mix well.
6. Plate your dish
In a bowl, combine the Brussels sprouts, the almonds, the cranberries, the shallot to taste, the pieces of orange and half of the sauce. Garnish with the chicken, the croutons, the crumbled feta cheese and the rest of the sauce. It is also possible to leave the garnishes in the center of the table and let everyone help themselves. Bon appétit!
2unitChicken Breast
200gBrussels Sprouts
1unitOrange(s)
30gDried Cranberries
1unitHalf-baguette
45gAlmonds
40mlMaple Syrup
1unitShallot
30gFeta Cheese
9gSpice Mix (dried herbes de provence,onion powder,garlic powder)
What you need
Bowls, pans
523 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
60g
20%
fat
15g
23%
cholesterol
105mg
35%
fiber
9g
36%
protein
41g
saturated
4g
20%
sodium
408mg
17%
sugar
30g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg