Nonna's Italian Chicken Breast with Roasted Brussels Sprouts and Tomato Salad
Juicy pan-cooked chicken breast with crispy roasted Brussels sprouts and a simple tomato and red onion salad, ready in 35 minutes. Nonna's Italian brings oregano, basil, rosemary and garlic, the herbs that make tomatoes and roasted sprouts taste like a Sunday dinner on a Tuesday.
Ingredients
- 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
You will need
- Frying pan
- Oven
- Baking sheet
- Mixing bowl
- Knife
- Cutting board
- Measuring cups
- Tablespoons
Method
Prepare the ingredients
- Pat the chicken breasts dry.
- Wash and halve the brussels sprouts.
- Dice tomatoes.
- Thin slice onion.
- Chop garlic.
Roast brussels sprouts
- Toss halved Brussels sprouts with 1 tbsp of olive oil, a pinch of salt, and 1 scoop of Nonna's Italian.
- Place them face down on the preheated baking sheet.
- Roast for 8-12 minutes until crispy and tender.
Cook chicken breast (reverse seasoning)
- 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 Nonna's Italian.
Tomato salad
- In a mixing bowl, combine tomatoes, garlic, red onion, vinegar, and 1 tbsp of olive oil.
- Gently smash the mixture with a fork to release juices.
- Season with a pinch of salt and 2 scoops of Nonna's Italian.
Plate the dish
- Plate the chicken breast alongside the roasted brussels sprouts and tomato salad.
Nonna's Italian is in the Family Favourites 6-pack.
Shop the bundle: Family Favourites 6-pack
