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Chicken and baby brussels sprouts au gratin with grapefruit salad
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Crunchy winter dish with breadcrumbs and almonds.
Ingredients:
  • 500g chicken tenderloins, chopped
  • Salt & pepper
  • 3 cloves garlic, chopped
  • 500g baby brussels sprouts, halved
  • 180ml double cream
  • 125.00 ml fresh wholemeal breadcrumbs
  • 40g flaked almonds
  • 82.50 ml freshly squeezed red grapefruit juice
  • 18.20 gm olive oil, extra
  • 11.80 gm grainy mustard
  • 70g bag of mixed lettuce leaves
Instructions:
  • In a large non-stick frying pan, heat the olive oil. Season the chicken and brown it along with the garlic over medium-high heat for 2-3 minutes. Remove the chicken from the pan before it's fully cooked, then transfer it to 4 gratin dishes, each with a 1-cup capacity.
  • 1. Boil a large saucepan of water. Cook the brussels sprouts for 2 minutes until tender crisp. Drain and cool in cold water. 2. Distribute the brussels sprouts among the gratin dishes. 3. Pour the cream evenly over the brussels sprouts and chicken. Season with salt and pepper. 4. Top with breadcrumbs and flaked almonds. 5. Bake for 15 minutes until golden brown.
  • In a bowl, combine grapefruit juice, extra olive oil, and mustard. Season to taste, then mix with salad leaves. Serve alongside warm chicken and brussels sprouts au gratin.

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