Skinny Coronation Chicken on a Brussel Sprout and Rocket Salad Recipe

This dish would be just as great using left over chicken or turkey. I love brussel sprouts season and I thought this combination would work really well. Guess what it was! It was creamy, lightly spiced and I love the sweet notes from the apricots. The brussel sprouts and chicken together reminded me of christmas which was a nice little treat in the office.

Ingredients (serves 2)

For the coronation chicken

  • 1 chicken breast or a good handful of leftover chicken or turkey
  • 4 tbsp natural or greek yoghurt
  • 1 1/2 tsp curry powder
  • 1 tbsp mango chutney
  • juice of half a lemon
  • pinch of salt
  • 6 dried apricots, roughly chopped

For the salad

  • 1/2 bag of rocket leaves
  • 15 brussel sprouts
  • 1/4 tsp nutmeg
  • pinch of salt
  • good drizzle of oil (I used chilli oil)
  • sprinkle of toasted flaked almonds

Directions

  1. If you are not using leftover’s and you are cooking your own chicken pre heat oven to 160 degrees celsius (fan). I always brine my chicken by adding 2 tbsp salt to a bowl top with warm water and stir to combine. Place the chicken in the salted water for 15 minutes. Rinse off the brined chicken and place in a baking tray add a crack of pepper and bake for 20-25 minutes until cooked through.
  2. While the chicken is cooking prepare the brussel sprouts by cutting off the core and remove any dirty outer leaves. Slice them in half then thinly slice so you have a shredded effect.
  3. Heat the chilli oil in a frying pan over a medium heat. Add the brussel sprouts, sprinkle over the nutmeg and salt and cook for around 2 minutes until they release their aroma set aside to cool while the chicken finishes cooking.
  4. To make the coronation sauce, add the yoghurt and curry powder to a bowl and stir well to combine. Add in the mango chutney and lemon juice, stir, taste and add salt if required. Fold through the dried apricots and cooked chicken pieces.
  5. To assemble the salad share the rocket leaves between 2 bowls (or lunchboxes!) toss in the cooled brussel sprouts evenly between the 2 dishes. Top with the coronation chicken and finish with the toasted flaked almonds. Enjoy.

 

 

 

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