What are the main ingredients in GLAZED CHICKEN SKILLET?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Milk (optional), Paper Towel

What is the nutritional information of GLAZED CHICKEN SKILLET?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare GLAZED CHICKEN SKILLET?

BOIL THE POTATO & CARROT: Place the potato and carrot chunks in a pot of salted water over a high heat. Bring to the boil with the lid on. Once boiling, remove the lid and reduce the heat. Simmer for 15-20 minutes until softened and cooked through. Remove from the heat on completion and drain. Set aside in the pot with the lid on. TOAST THE PINE NUTS: Place a large pan over a medium heat. When hot, toast the pine nuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. FRESH SALAD: Toss the rinsed green leaves with some olive oil and seasoning. Set aside until serving. JUICY CHICKEN: Wipe down the pan if necessary and return it to a medium heat with another drizzle of oil. Pat the chicken breasts dry with some paper towel and season. When the pan is hot, fry the chicken skin-side down for 5-7 minutes until the skin is crispy and golden. Flip the breasts and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste the chicken with a knob of butter and the Maple-Mustard Glaze. On completion, keep the pan on the heat and remove the chicken breasts. Set aside to rest for 5 minutes before slicing. Return the brussels sprouts to the pan and toss through the remaining basting for 2-3 minutes to heat through. VIBRANT ROOT VEG MASH: Pop a knob of butter into the pot of cooked, drained potatoes and carrots. Add a splash of milk or water and the grated Italian-style hard cheese. Mash with a fork or masher until silky smooth and season to taste. STICKY CHICKEN DINNER!: Plate up a nourishing bed of root veg mash. Top with the sliced chicken breast and serve up some charred brussels sprouts alongside it. Drizzle over any remaining glaze from the pan. Serve the dressed green leaves on the side, and garnish with the toasted pine nuts and chopped parsley. Beautiful, Chef! BRUSSELS SPROUTS: Return the pan to a medium heat with a drizzle of oil. When hot, fry the halved brussels sprouts cut-side down for 6-8 minutes until charred, shifting occasionally. (Don’t worry if they don’t stay on their cut side!) Add a splash of water and cook for a further 1-2 minutes until the water has been absorbed. Season to taste and remove from the pan on completion.

What should be prepared from my kitchen to make GLAZED CHICKEN SKILLET?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Milk (optional), Paper Towel

GLAZED CHICKEN SKILLET

Name: GLAZED CHICKEN SKILLET
Prep time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter; Milk (optional); Paper Towel

Brussels sprouts and free-range chicken breast, pan fried in a maple syrup and dijon mustard glaze – this skillet of sticky, tangy tastiness is where it’s at! Accompanied by delectably cheesy potato and carrot mash.

GLAZED CHICKEN SKILLET

with charred brussels sprouts & toasted pine nuts

Hands on Time: 20 - 30 minutes

Overall Time: 45 - 60 minutes

Ingredients:

Brussels Sprouts
Carrots
Chicken
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Parsley
Grated Italian-style Hard Cheese
Green Leaves
Maple-Mustard Glaze
Pine Nuts
Potato

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter
Milk (optional)
Paper Towel

Serves 1

BOIL THE POTATO & CARROT
Place the potato and carrot chunks in a pot of salted water over a high heat. Bring to the boil with the lid on. Once boiling, remove the lid and reduce the heat. Simmer for 15-20 minutes until softened and cooked through. Remove from the heat on completion and drain. Set aside in the pot with the lid on.
TOAST THE PINE NUTS
Place a large pan over a medium heat. When hot, toast the pine nuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside.
BRUSSELS SPROUTS
Return the pan to a medium heat with a drizzle of oil. When hot, fry the halved brussels sprouts cut-side down for 5-6 minutes until charred, shifting occasionally. (Don’t worry if they don’t stay on their cut side!) Add a splash of water and cook for a further 1-2 minutes until the water has been absorbed. Season to taste and remove from the pan on completion.
FRESH SALAD
Toss the rinsed green leaves with some olive oil and seasoning. Set aside until serving.
JUICY CHICKEN
Wipe down the pan if necessary and return it to a medium heat with another drizzle of oil. Pat the chicken breast dry with some paper towel and season. When the pan is hot, fry the chicken skin-side down for 5-7 minutes until the skin is crispy and golden. Flip the breast and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste the chicken with a knob of butter and the Maple-Mustard Glaze. On completion, keep the pan on the heat and remove the chicken breast. Set aside to rest for 5 minutes before slicing. Return the brussels sprouts to the pan and toss through the remaining basting for 2-3 minutes to heat through.
VIBRANT ROOT VEG MASH
Pop a knob of butter into the pot of cooked, drained potatoes and carrots. Add a splash of milk or water and the grated Italian-style hard cheese. Mash with a fork or masher until silky smooth and season to taste.
STICKY CHICKEN DINNER!
Plate up a nourishing bed of root veg mash. Top with the sliced chicken breast and serve up some charred brussels sprouts alongside it. Drizzle over any remaining glaze from the pan. Serve the dressed green leaves on the side, and garnish with the toasted pine nuts and chopped parsley. Beautiful, Chef!

Potato - 200g
Carrots - 120g
Pine Nuts - 5ml
Brussels Sprouts - 100g
Green Leaves - 20g
Free-Range Chicken Breast - 1
Maple-Mustard Glaze - 37.5ml
Grated Italian-style Hard Cheese - 15ml
Fresh Parsley - 3g

Download the Recipe

Serves 2

BOIL THE POTATO & CARROT
Place the potato and carrot chunks in a pot of salted water over a high heat. Bring to the boil with the lid on. Once boiling, remove the lid and reduce the heat. Simmer for 15-20 minutes until softened and cooked through. Remove from the heat on completion and drain. Set aside in the pot with the lid on.
TOAST THE PINE NUTS
Place a large pan over a medium heat. When hot, toast the pine nuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside.
BRUSSELS SPROUTS
Return the pan to a medium heat with a drizzle of oil. When hot, fry the halved brussels sprouts cut-side down for 6-8 minutes until charred, shifting occasionally. (Don’t worry if they don’t stay on their cut side!) Add a splash of water and cook for a further 1-2 minutes until the water has been absorbed. Season to taste and remove from the pan on completion.
FRESH SALAD
Toss the rinsed green leaves with some olive oil and seasoning. Set aside until serving.
JUICY CHICKEN
Wipe down the pan if necessary and return it to a medium heat with another drizzle of oil. Pat the chicken breasts dry with some paper towel and season. When the pan is hot, fry the chicken skin-side down for 5-7 minutes until the skin is crispy and golden. Flip the breasts and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste the chicken with a knob of butter and the Maple-Mustard Glaze. On completion, keep the pan on the heat and remove the chicken breasts. Set aside to rest for 5 minutes before slicing. Return the brussels sprouts to the pan and toss through the remaining basting for 2-3 minutes to heat through.
VIBRANT ROOT VEG MASH
Pop a knob of butter into the pot of cooked, drained potatoes and carrots. Add a splash of milk or water and the grated Italian-style hard cheese. Mash with a fork or masher until silky smooth and season to taste.
STICKY CHICKEN DINNER!
Plate up a nourishing bed of root veg mash. Top with the sliced chicken breast and serve up some charred brussels sprouts alongside it. Drizzle over any remaining glaze from the pan. Serve the dressed green leaves on the side, and garnish with the toasted pine nuts and chopped parsley. Beautiful, Chef!

Potato - 400g
Carrots - 240g
Pine Nuts - 10ml
Brussels Sprouts - 200g
Green Leaves - 40g
Free-Range Chicken Breasts - 2
Maple-Mustard Glaze - 75ml
Grated Italian-style Hard Cheese - 30ml
Fresh Parsley - 5g

Download the Recipe

Serves 3

BOIL THE POTATO & CARROT
Place the potato and carrot chunks in a pot of salted water over a high heat. Bring to the boil with the lid on. Once boiling, remove the lid and reduce the heat. Simmer for 15-20 minutes until softened and cooked through. Remove from the heat on completion and drain. Set aside in the pot with the lid on.
TOAST THE PINE NUTS
Place a large pan over a medium heat. When hot, toast the pine nuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside.
BRUSSELS SPROUTS
Return the pan to a medium heat with a drizzle of oil. When hot, fry the halved brussels sprouts cut-side down for 6-8 minutes until charred, shifting occasionally. (Don’t worry if they don’t stay on their cut side!) Add a splash of water and cook for a further 1-2 minutes until the water has been absorbed. Season to taste and remove from the pan on completion.
FRESH SALAD
Toss the rinsed green leaves with some olive oil and seasoning. Set aside until serving.
JUICY CHICKEN
Wipe down the pan if necessary and return it to a medium heat with another drizzle of oil. Pat the chicken breasts dry with some paper towel and season. When the pan is hot, fry the chicken skin-side down for 5-7 minutes until the skin is crispy and golden. Flip the breasts and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste the chicken with a knob of butter and the Maple-Mustard Glaze. On completion, keep the pan on the heat and remove the chicken breasts. Set aside to rest for 5 minutes before slicing. Return the brussels sprouts to the pan and toss through the remaining basting for 2-3 minutes to heat through.
VIBRANT ROOT VEG MASH
Pop a knob of butter into the pot of cooked, drained potatoes and carrots. Add a splash of milk or water and the grated Italian-style hard cheese. Mash with a fork or masher until silky smooth and season to taste.
STICKY CHICKEN DINNER!
Plate up a nourishing bed of root veg mash. Top with the sliced chicken breast and serve up some charred brussels sprouts alongside it. Drizzle over any remaining glaze from the pan. Serve the dressed green leaves on the side, and garnish with the toasted pine nuts and chopped parsley. Beautiful, Chef!

Potato - 400g
Carrots - 240g
Pine Nuts - 10ml
Brussels Sprouts - 200g
Green Leaves - 40g
Free-Range Chicken Breasts - 2
Maple-Mustard Glaze - 75ml
Grated Italian-style Hard Cheese - 30ml
Fresh Parsley - 5g

Download the Recipe

Serves 4

BOIL THE POTATO & CARROT
Place the potato and carrot chunks in a pot of salted water over a high heat. Bring to the boil with the lid on. Once boiling, remove the lid and reduce the heat. Simmer for 20-25 minutes until softened and cooked through. Remove from the heat on completion and drain. Set aside in the pot with the lid on.
TOAST THE PINE NUTS
Place a large pan (that has a lid) over a medium heat. When hot, toast the pine nuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside.
BRUSSELS SPROUTS
Return the pan to a medium heat with a drizzle of oil. When hot, fry the halved brussels sprouts cut-side down for 8-10 minutes until charred, shifting occasionally. (Don’t worry if they don’t stay on their cut side!) Add a splash of water, pop on the lid, and cook for a further 1-2 minutes until the water has been absorbed. Season to taste and remove from the pan on completion.
FRESH SALAD
Toss the rinsed green leaves with some olive oil and seasoning. Set aside until serving.
JUICY CHICKEN
Wipe down the pan if necessary and return it to a medium heat with another drizzle of oil. Pat the chicken breasts dry with some paper towel and season. When the pan is hot, fry the chicken skin-side down for 5-7 minutes until the skin is crispy and golden. Flip the breasts and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste the chicken with a knob of butter and the Maple-Mustard Glaze. On completion, keep the pan on the heat and remove the chicken breasts. Set aside to rest for 5 minutes before slicing. Return the brussels sprouts to the pan and toss through the remaining basting for 2-3 minutes to heat through.
VIBRANT ROOT VEG MASH
Pop a knob of butter into the cooked, drained potatoes and carrots. Add a splash of milk or water and the grated Italian-style hard cheese. Mash with a fork or masher until silky smooth and season to taste.
STICKY CHICKEN DINNER!
Plate up a nourishing bed of root veg mash. Top with the sliced chicken breast and serve up some charred brussels sprouts alongside it. Drizzle over any remaining glaze from the pan. Serve the dressed green leaves on the side, and garnish with the toasted pine nuts and chopped parsley. Beautiful, Chef!