SPROUTS are a bit like Marmite. You either love them or you hate them.
That’s until you try this way of cooking them. I’m willing to bet you’ll never boil the life out of them again once you’ve taste this recipe.
The sweetness of the honeyed sprouts goes so well with the salty taste of the blue cheese too.
This really is a dish full of flavour, high in protein, packed with nutrients and seriously tasty.
For the chicken:
medium curry powder
For the sprouts
Trimmed sprouts, sliced in half
5-10g of honey, depending on taste
10g of roughly crushed pistachios
Two cloves of garlic, finely sliced
Teaspoon of olive oil.
For the mushrooms
Pack of four large mushrooms
Four teaspoons of olive oil
50g of blue cheese.
Brush the chicken with olive olive and rub curry powder into both sides. Place in a hot frying pan and brown both sides, then place in the oven to finish off cooking.
Brush each mushroom olive oil and place in the oven to cook at the same time as the chicken. After 15 minutes, remove mushrooms and drizzle with olive oil and crumble the cheese on top, set aside ready to go back into the oven to melt the cheese.
Place the sprouts into a hot frying pan and cook until they start to colour, then add a teaspoon of olive oil, the garlic and a splash of water and stir fry for a couple of minutes until cooked. Then place in a roasting dish, drizzle with the honey and the pistachios and place in the hottest part of the oven for a a few minutes to finish off. You can put the mushrooms in too to melt the cheese.
Check the chicken is cooked through and serve.
MACROS: This is a high protein, low carb dish, perfect for a rest day.
If you want to keep a track on your calories and macro-nutrient intake and just educate yourself about what you’re eating, download myfitnesspal and start to log your food every day. Just click on the link below.