Smart Smoky Mustard Chicken
with Carrot Mash and Roasted Brussels Sprouts
Juicy chicken gets slathered with a smoky and zippy chipotle-mustard sauce that ramps up the flavour, while carrot mash adds both sweetness and savouriness to this nourishing smart meal.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
170 g
Brussels Sprouts
2 unit(s)
Carrot
1 unit(s)
Shallot
1 unit(s)
Garlic, cloves
2 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy May contain Egg, Fish, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
2 unit(s)
Chicken Broth Concentrate
½ tbsp
Whole Grain Mustard
(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
Not included in your delivery
2 tsp
Unsalted Butter*
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Halve Brussels sprouts (if larger, quarter them).
- Add Brussels sprouts and 1 1/2 tbsp (3 tbsp) oil to a parchment-lined baking sheet. Season with pepper and half the garlic salt, then toss to combine.
- Roast in the top of the oven until tender, 16-20 min.
- Meanwhile, peel then cut carrot into 1/4-inch rounds.
- Add carrots and enough water to cover (by approx. 1 inch) to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 14-15 min.
- Meanwhile, pat chicken dry with paper towels. Season with pepper and remaining garlic salt.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook until golden, 1-2 min per side.
- Remove from heat.
- Transfer chicken to another parchment-lined baking sheet.
- Roast in the middle of the oven until chicken is cooked through, 10-12 min.**
- When chicken is done, transfer to a plate to rest for 3-5 min.
- Meanwhile, peel, then cut shallot into 1/2-inch pieces.
- Peel, then mince or grate garlic.
- Combine chipotle sauce, half the mustard (use all for 4 ppl), broth concentrate and 1/4 cup (1/2 cup) water in a small bowl.
- Reheat the pan (from step 3) over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then shallots and garlic. Cook, stirring often, until fragrant, 30 sec.
- Add sauce mixture (from step 5). Cook, stirring often, until sauce thickens slightly, 1-3 min.
- Thinly slice chicken.
- Once boiled, drain and return carrots to the same pot, off heat.
- Mash 2 tbsp (4 tbsp) butter into the carrots. Season with salt and pepper, to taste.
- Divide chicken, Brussels sprouts and mash between plates.
- Spoon sauce over chicken and Brussels sprouts.