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