eCook Meal
GLAZED CHICKEN SKILLET
with charred brussels sprouts & toasted pine nuts
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R311.53
for 4 servings · R77.88 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Carrots needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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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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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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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Pine Nuts needs 20 mlRaw Pine Nuts 100 g R144.99 · whole pack (size can't be divided)R144.99
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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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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
Not in the Woolies basket — source these elsewhere:
- Maple-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 & toasted pine nuts is between 20 and 30 minutes.
What is the total time required to make GLAZED CHICKEN SKILLET with charred brussels sprouts & toasted pine nuts?
The total time required to make GLAZED CHICKEN SKILLET with charred brussels sprouts & toasted 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, Maple-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?
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. 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. 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. 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. 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. 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!
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, Maple-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