Spicy Stir-Fried Brussels Sprouts with Paprika Chicken

 

Christmas is nearly upon us and with it comes the dreaded Brussels Sprouts.  I’ve bad memories of soggy, boiled to death, bland sprouts which ended up in the dog bowl.

But guess what!  Cooked right they are actually pretty tasty and come with a whole host of health benefits such as:

  • High in protein
  • High in vitamin C and vitamin K

So put kick your childhood sprout nightmares to curb and give Brussels Sprouts a chance by keeping them crisp and retaining their sweet almost nutty flavour.

1 serving / calories per serving =292 cals

Macros:

  • FAT – 13g
  • CARBS – 16g
  • PROTEIN – 32g

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Ingredients:

  • 120g Chicken breast
  • 50g Brussels sprouts, trimmed and halved
  • ½ red onion, sliced
  • 1 glove, garlic diced
  • 1 chilli, diced
  • 1 tablespoon smoked paprika
  • 1 teaspoon of ground cumin
  • 1 teaspoon Lucy Bee coconut oil
 

How to cook:

  1. Pre-heat oven to 180 °C fan / 200c electric / gas mark 6.
  2. Coat the chicken in smoked paprika and roast in the middle of pre-heated oven for around 15-20 minutes until juices run clear.
  3. Whist the chicken is in the oven bring a pan of water to the boil.
  4. 10 minutes before the chicken is ready, add the sprouts to the pan of water and boil for around 3 minutes to soften.
  5. Whilst the sprouts are boiling, heat oil in a large wok throw in the onion, chilli and garlic, and stir for 1-2 minutes to release the aromas being careful to not burn the garlic.
  6. After 3 minutes on the boil, drain the Brussels Sprouts and add them to the wok. Sprinkle in the ground cumin, season with salt and pepper and toss with the rest of the chilli and garlic mixture, cooking for a further 2-3 minutes until the sprouts start to brown on the outside.
  7. Remove the chicken from the oven and serve immediately with the sprouts.

Enjoy.

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