eCook Meal
Glazed Chicken Skillet
with charred Brussels sprouts, carb-conscious veg mash & pine nuts
Free-range chicken breast and Brussels sprouts, pan fried in a honey and Dijon mustard glaze – this skillet of sticky, tangy tastiness is where it’s at! Accompanied by delectably cheesy potato and carrot mash.
Serving guide
Choose your portion size.
BUBBLE IT UP
Pop the Potato and Carrot chunks into a pot of salted water. Place over a high heat and cover with a lid. Once boiling, remove the lid and reduce the heat. Simmer for 15-20 minutes until soft and cooked through. Drain on completion and return to the pot. Replace the lid and set aside.
TOASTED PINE NUTS & TOSSED LEAVES
Place a 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 to cool. Toss the rinsed green leaves with some olive oil and seasoning, and set aside for serving.
CHARGRILL THE GREENS
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 cut-side down.) Add in a small splash of water and simmer for a further 1-2 minutes until the water has been absorbed and the sprouts are cooked al dente. Remove from the pan, season, and set aside.
FRY YOUR STICKY Chicken
Pat the Chicken dry with paper towel. Wipe down the pan and return to a medium heat with another drizzle of oil. When hot, fry the chicken for 5-7 minutes on one side until golden. Flip and fry for a further 5-7 minutes until cooked through. In the final 1-2 minutes, baste with a knob of butter and the honey-mustard glaze. Remove the chicken and set aside to rest for 5 minutes, leaving the pan of basting on the heat. Return the sprouts to the pan and toss through the basting for 2-3 minutes until reheated. Remove the pan from the heat.
VIBRANT ROOT VEG MASH
Pop a generous knob of butter into the pot of cooked, drained Potato and Carrot. Add a splash of milk or water and the hard cheese. Mash with a fork or potato masher until smooth and combined, and season to taste. Cut the Chicken into slices and season.
COSY Chicken DINNER
Dish up a mound of nourishing veggie mash. Plate the Chicken slices and charred Brussels sprouts alongside it. Drizzle over any remaining glaze from the pan and sprinkle with the chopped parsley. Garnish the dressed leaves with the toasted pine nuts and serve on the side. Beautiful, Chef!
BUBBLE IT UP
Pop the Potato and Carrot chunks into a pot of salted water. Place over a high heat and cover with a lid. Once boiling, remove the lid and reduce the heat. Simmer for 15-20 minutes until soft and cooked through. Drain on completion and return to the pot. Replace the lid and set aside.
TOASTED PINE NUTS & TOSSED LEAVES
Place a 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 to cool. Toss the rinsed green leaves with some olive oil and seasoning, and set aside for serving.
CHARGRILL THE GREENS
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 cut-side down.) Add in a splash of water and simmer for a further 1-2 minutes until the water has been absorbed and the sprouts are cooked al dente. Remove from the pan, season, and set aside.
FRY YOUR STICKY Chicken
Pat the Chicken dry with paper towel. Wipe down the pan and return to a medium heat with another drizzle of oil. When hot, fry the chicken for 5-7 minutes on one side until golden. Flip and fry for a further 5-7 minutes until cooked through. In the final 1-2 minutes, baste with a knob of butter and the honey-mustard glaze. Remove the chicken and set aside to rest for 5 minutes, leaving the pan of basting on the heat. Return the sprouts to the pan and toss through the basting for 2-3 minutes until reheated. Remove the pan from the heat.
VIBRANT ROOT VEG MASH
Pop a generous knob of butter into the pot of cooked, drained Potato and Carrot. Add a splash of milk or water and the hard cheese. Mash with a fork or potato masher until smooth and combined, and season to taste. Cut the Chicken into slices and season.
COSY Chicken DINNER
Dish up a mound of nourishing veggie mash. Plate the Chicken slices and charred Brussels sprouts alongside it. Drizzle over any remaining glaze from the pan and sprinkle with the chopped parsley. Garnish the dressed leaves with the toasted pine nuts and serve on the side. Beautiful, Chef!
BUBBLE IT UP
Pop the Potato and Carrot chunks into a pot of salted water. Place over a high heat and cover with a lid. Once boiling, remove the lid and reduce the heat. Simmer for 15-20 minutes until soft and cooked through. Drain on completion and return to the pot. Replace the lid and set aside.
TOASTED PINE NUTS & TOSSED LEAVES
Place a 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 to cool. Toss the rinsed green leaves with some olive oil and seasoning, and set aside for serving.
CHARGRILL THE GREENS
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 cut-side down.) Add in a splash of water and simmer for a further 1-2 minutes until the water has been absorbed and the sprouts are cooked al dente. Remove from the pan, season, and set aside.
FRY YOUR STICKY Chicken
Pat the Chicken dry with paper towel. Wipe down the pan and return to a medium heat with another drizzle of oil. When hot, fry the chicken for 5-7 minutes on one side until golden. Flip and fry for a further 5-7 minutes until cooked through. In the final 1-2 minutes, baste with a knob of butter and the honey-mustard glaze. Remove the chicken and set aside to rest for 5 minutes, leaving the pan of basting on the heat. Return the sprouts to the pan and toss through the basting for 2-3 minutes until reheated. Remove the pan from the heat.
VIBRANT ROOT VEG MASH
Pop a generous knob of butter into the pot of cooked, drained Potato and Carrot. Add a splash of milk or water and the hard cheese. Mash with a fork or potato masher until smooth and combined, and season to taste. Cut the Chicken into slices and season.
COSY Chicken DINNER
Dish up a mound of nourishing veggie mash. Plate the Chicken slices and charred Brussels sprouts alongside it. Drizzle over any remaining glaze from the pan and sprinkle with the chopped parsley. Garnish the dressed leaves with the toasted pine nuts and serve on the side. Beautiful, Chef!
BUBBLE IT UP
Pop the Potato and Carrot chunks into a pot of salted water. Place over a high heat and cover with a lid. Once boiling, remove the lid and reduce the heat. Simmer for 20-25 minutes until soft and cooked through. Drain on completion and return to the pot. Replace the lid and set aside.
TOASTED PINE NUTS & TOSSED LEAVES
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 to cool. Toss the rinsed green leaves with some olive oil and seasoning, and set aside for serving.
CHARGRILL THE GREENS
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 cut-side down.) Add in a splash of water, pop on the lid, and simmer for a further 1-2 minutes until the water has been absorbed and the sprouts are cooked al dente. Remove from the pan, season, and set aside.
FRY YOUR STICKY Chicken
Pat the Chicken dry with paper towel. Wipe down the pan and return to a medium heat with another drizzle of oil. When hot, fry the chicken for 5-7 minutes on one side until golden. Flip and fry for a further 5-7 minutes until cooked through. In the final 1-2 minutes, baste with a knob of butter and the honey-mustard glaze. Remove the chicken and set aside to rest for 5 minutes, leaving the pan of basting on the heat. Return the sprouts to the pan and toss through the basting for 2-3 minutes until reheated. Remove the pan from the heat.
VIBRANT ROOT VEG MASH
Pop a generous knob of butter into the pot of cooked, drained Potato and Carrot. Add a splash of milk or water and the hard cheese. Mash with a fork or potato masher until smooth and combined, and season to taste. Cut the Chicken into slices and season.
COSY Chicken DINNER
Dish up a mound of nourishing veggie mash. Plate the Chicken slices and charred Brussels sprouts alongside it. Drizzle over any remaining glaze from the pan and sprinkle with the chopped parsley. Garnish the dressed leaves with the toasted pine nuts and serve on the side. Beautiful, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R195.54
for 4 servings · R48.88 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Pine Nuts needs 20 gRaw Pine Nuts 100 g 100 g at R144.99 · 20% of packR29.00
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Brussels Sprouts needs 400 gBrussels Sprouts 500 g 500 g at R74.99 · 80% of packR59.99
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Grated Italian-style Hard Cheese needs 60 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
Not in the Woolies basket — source these elsewhere:
- Honey-Mustard Glaze
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Glazed Chicken Skillet?
The preparation time for Glazed Chicken Skillet with charred Brussels sprouts, carb-conscious veg mash & pine nuts is between 25 and 40 minutes.
What is the total time required to make Glazed Chicken Skillet with charred Brussels sprouts, carb-conscious veg mash & pine nuts?
The total time required to make Glazed Chicken Skillet with charred Brussels sprouts, carb-conscious veg mash & pine nuts is between 45 and 60 minutes.
How many servings does Glazed Chicken Skillet provide?
4 servings
What are the main ingredients in Glazed Chicken Skillet?
Brussels Sprouts, Carrot, Chicken, Chicken Breast, Grated Italian-style Hard Cheese, Green Leaves, Honey & Mustard Glaze, Parsley, Pine Nuts, Potato
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?
CHARGRILL THE GREENS: 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 cut-side down.) Add in a splash of water and simmer for a further 1-2 minutes until the water has been absorbed and the sprouts are cooked al dente. Remove from the pan, season, and set aside. TOASTED PINE NUTS & TOSSED LEAVES: Place a 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 to cool. Toss the rinsed green leaves with some olive oil and seasoning, and set aside for serving. FRY YOUR STICKY CHICKEN: Pat the chicken dry with paper towel. Wipe down the pan and return to a medium heat with another drizzle of oil. When hot, fry the chicken for 5-7 minutes on one side until golden. Flip and fry for a further 5-7 minutes until cooked through. In the final 1-2 minutes, baste with a knob of butter and the honey-mustard glaze. Remove the chicken and set aside to rest for 5 minutes, leaving the pan of basting on the heat. Return the sprouts to the pan and toss through the basting for 2-3 minutes until reheated. Remove the pan from the heat. VIBRANT ROOT VEG MASH: Pop a generous knob of butter into the pot of cooked, drained potato and carrot. Add a splash of milk or water and the hard cheese. Mash with a fork or potato masher until smooth and combined, and season to taste. Cut the chicken into slices and season. COSY CHICKEN DINNER: Dish up a mound of nourishing veggie mash. Plate the chicken slices and charred Brussels sprouts alongside it. Drizzle over any remaining glaze from the pan and sprinkle with the chopped parsley. Garnish the dressed leaves with the toasted pine nuts and serve on the side. Beautiful, Chef! BUBBLE IT UP: Pop the potato and carrot chunks into a pot of salted water. Place over a high heat and cover with a lid. Once boiling, remove the lid and reduce the heat. Simmer for 15-20 minutes until soft and cooked through. Drain on completion and return to the pot. Replace the lid and set aside.
What should be prepared from my kitchen to make Glazed Chicken Skillet?
Brussels Sprouts, Carrot, Chicken, Chicken Breast, Grated Italian-style Hard Cheese, Green Leaves, Honey & Mustard Glaze, Parsley, Pine Nuts, Potato
How many calories does Glazed Chicken Skillet have?
calories
How much fat content does Glazed Chicken Skillet have?
grams