CRISPY CHICKEN WITH PARMESAN ROASTED CAULIFLOWER & BRUSSELS

Make the most of the seasons best cauliflower and brussel sprouts tossed in parmesan cheese and roasted to perfection. 

30 Minutes. A deliciously simple roast chicken dinner.

Serves 2.

Ingredients

2 x 180g Australian chicken breast (skin on)
1 cauliflower
1/2 cup grated parmesan 
8 brussels sprouts
1 lemon

Preheat oven & prepare chicken
Set oven to 200ºC on fan bake. Combine chicken in a bowl with a drizzle of olive, salt and pepper.

Prepare & cook veg
Cut cauliflower into small florets. Quarter the Brussels sprouts. Place on a baking tray and toss with a drizzle of olive oil, salt and pepper. Place in oven for 20 minutes. Remove tray and toss parmesan through the veg. Place back into oven for 5 minutes. Remove and set aside.

Cook chicken
While the veg are roasting, bring a fry pan to medium to high heat with a drizzle of olive oil. Place chicken skin side down and cook for 5 minutes. Turn then cook for a further 3 minutes. Remove and set aside.

To serve
Plate veg with chicken and finish with a squeeze of lemon.

ABOUT THE COOK'S GROCER:

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

August 01, 2017 by Timothy Ryder
previous / next