chicken supreme chestnuts

CHICKEN SUPREME WITH CHESTNUTS & SPROUTS

With thanks to Mindful Chef for the provision of this recipe for our Skinny Jeans school Programme.
Gluten Free   Wheat freeWheat Free   Dairy freeDairy Free

Chestnuts are the only really low-fat nut & they are high in fibre, beta-carotene and vitamin C.  If you want to order Mindful Chef and get £20 off your first box click here.

Note: not suitable for those with an allergy to nuts.

INGREDIENTS

  • 100g Brussels sprouts
  • 120g chestnut mushrooms
  • 1/2 vegetable stock cube
  • 200g chantenay carrot
  • 200g parsnips
  • 2 garlic cloves
  • 2 tbsp oil
  • 2 tsp cornflour
  • 2 x 180g chicken supremes (free range if possible!)
  • 60g pre-cooked chestnuts
  • Medium handful of fresh thyme
  • Large handful of flat-leaf parsley

Recipe for two people

Macros

512 calories • 38g carbs • 17g fat • 48g protein

Method

1. Preheat the oven to 200°C / gas mark 6. Place the chicken on a baking tray, season and drizzle over 2 tsp oil. Place in the oven for 20-25 mins until cooked through

2. Meanwhile, peel and cut the parsnips into thin batons. Trim the baby carrots and cut lengthways into quarters. Place the parsnips and carrots to a baking tray, drizzle with 2 tsp oil and the thyme leaves. Place in the oven for 15-20 mins.

3. Finely chop the garlic, thinly slice the mushrooms and roughly chop the parsley. Trim the sprouts, remove outer leaves and thinly slice, roughly chop the chestnuts.

4. Boil a kettle and dissolve the 1/4 vegetable stock cube in 100ml boiling water. In a small bowl, mix the cornflour with 1 tbsp cold water.

5. Heat a frying pan on a medium-high heat with 1 tsp oil and sauté the sprouts and chestnuts for 5 mins until the sprouts are turning golden. Remove from the pan and keep warm.

6. In the same pan, heat 1 tsp oil on a medium heat and fry the garlic and mushrooms for 3 mins. Add the stock, parsley and cornflour and simmer for 2 mins, until thickened.

7. Place the chicken on two warm plates, spoon over the mushroom sauce and serve alongside the roasted parsnips, carrots and the sautéed sprouts and chestnuts.

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