Savourez les saveurs réconfortantes de la cuisine italienne avec la poitrine de poulet italienne de Nonna. Ce plat comprend des poitrines de poulet tendres et poêlées assaisonnées de FLAVRBOMBS™ italiens de Nonna pour une explosion de goût riche et authentique. Accompagné de choux de Bruxelles rôtis croustillants et d'une salade de tomates rafraîchissante, ce repas offre une délicieuse combinaison de textures et de saveurs. Parfaite pour un dîner en famille ou une réunion décontractée, cette recette est à la fois facile à préparer et satisfaisante. Découvrez un avant-goût de l'Italie à chaque bouchée de ce repas sain et délicieux.
Nonna's Italian Chicken Breast with Roasted Brussels Sprouts and Tomato Salad
Chef Carlos
2
10 minutes
25 minutes
475
Italian
Enjoy the comforting flavors of Italian cuisine with Nonna’s Italian Chicken Breast. This dish features tender, pan-seared chicken breasts seasoned with Nonna’s Italian FLAVRBOMBS™ for a burst of rich, authentic taste. Paired with crispy roasted Brussels sprouts and a refreshing tomato salad, this meal offers a delightful combination of textures and flavors. Perfect for a family dinner or a casual gathering, this recipe is both easy to prepare and satisfying. Experience a taste of Italy with every bite of this wholesome and delicious meal.
Ingredients
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Frying pan
Oven
Baking sheet
Mixing bowl
Knife
Cutting board
Measuring cups
Tablespoons
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2 Chicken Breasts
2 Cups of fresh brussel sprouts
6 Roman tomatoes
1 Red onion
1 Garlic clove
Olive oil
Apple cider vinegar
Salt
Nonna's Italian FLAVRBOMBS™
Directions
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Pat the chicken breasts dry.
Wash and halve the brussels sprouts.
Dice tomatoes.
Thin slice onion.
Chop garlic
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Toss halved Brussels sprouts with 1 tbsp of olive oil, a pinch of salt, and 1 scoop of Nonna's Italian FLAVRBOMBS™. 2. Place them face down on the preheated baking sheet. 3. Roast for 8-12 minutes until crispy and tender.
Toss halved Brussels sprouts with 1 tbsp of olive oil, a pinch of salt, and 1 scoop of Nonna's Italian FLAVRBOMBS™
Place them face down on the preheated baking sheet.
Roast for 8-12 minutes until crispy and tender.
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Season chicken breasts with salt.
Heat 1 tbsp of olive oil in a frying pan.
Pan-sear the chicken breasts for about 5-6 minutes per side or until cooked through.
Remove from heat and immediately season with 2 scoops of FLAVRBOMBS™.
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In a mixing bowl, combine tomatoes, garlic, red onion, vinegar, and 1 tbsp of olive oil. 2. Gently smash the mixture with a fork to release juices. 3. Season with a pinch of salt and 2 scoops of FLAVRBOMBS™.
Gently smash the mixture with a fork to release juices. 3. Season with a pinch of salt and 2 scoops of FLAVRBOMBS™.
Season with a pinch of salt and 2 scoops of FLAVRBOMBS™.
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Plate the chicken breast alongside the roasted brussels sprouts and tomato salad.
Enjoy!
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