Here’s a lovely healthy Christmas meal that’s great for all the family who may be a little turned off by turkey.
Don’t get me wrong turkey is lovely when done well but there’s usually so much of it that it gets a bit… well.. ‘samey’.
Don’t forget that you can add more chicken and root vegetables to the baking process if you’d like more food for your time in the kitchen.
- 300 g Brussels sprouts
- 1 chicken breast
- 1/2 cup walnuts
- 25 g parmesan cheese
- 25 g Cheddar cheese
- 1 cup semi-skimmed milk
- 1 tsp butter
- 1/2 tsp dijon mustard
- 1 tsp plain flour
- 1 tbsp paprika
- Fry Light olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
How To Make Baked Brussel Sprouts With Chicken And Walnuts
Cut the chicken into big strips and place it in a bag with the paprika, salt and pepper.
Close and shake the bag so that the chicken can be evenly coated.
Spray a grill pan with Fry Light and cook the chicken until brown.
Bring 1 litre of salted water to the boil and cook the Brussels sprouts for 15 minutes or until a fork can penetrate them.
Once cooked drain the Brussels and place them into an ovenproof dish with the cooked chicken.
Grate some Parmesan and cheddar cheese on top and chop the walnuts to scatter them over the cheese.
Melt a knob of butter in a saucepan and add the plain flour, mixing well until into a thick paste.
Add the milk and Dijon mustard and stir continuously until the sauce thickens.
Pour the mixture over the sprouts, walnuts and chicken the grate some more cheese on top.
Season with black pepper and bake in the oven for approximately 15 minutes until the cheese has melted.