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.
2 x 180g Australian chicken breast (skin on)
1/2 cup grated parmesan
8 brussels sprouts
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.
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.
Plate veg with chicken and finish with a squeeze of lemon.
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