- 4 x 150 g skinless chicken breast ﬁllets
- 1 tablespoon Cobram Estate Light Extra Virgin Olive Oil
- 500 g brussels sprouts, thinly sliced
- chopped ﬂat-leaf parsley, to garnish
- Half a cup Cobram Estate Light Extra Virgin Olive Oil
- 1 teaspoon ﬁnely grated lemon zest
- 1/3 cup lemon juice
- 2 garlic cloves, roughly chopped
- 3 teaspoons dijon mustard
- 2 teaspoons tamari
- 2 teaspoons capers, rinsed
- sea salt and freshly ground black pepper (optional)
1. To make the dressing, combine the Cobram Estate Light Extra Virgin Olive Oil, lemon zest, lemon juice, garlic, mustard, tamari and capers in a blender and blend until smooth. Taste and season if required.
2. Place the chicken in a glass or ceramic dish, then pour half the dressing evenly over the top. Set aside to marinate for at least 15 minutes (though if you can, prepare this in the morning or even the night before so it has plenty of time to marinate). The dressing will keep for up to 3 days in the refrigerator.
3. Preheat the oven to 180°C. Transfer the chicken breasts to a baking dish and bake for 20–25 minutes or until cooked through. Alternatively, cook them on the barbecue.
4. Meanwhile, heat the Cobram Estate Extra Virgin Olive Oil in a frying pan over medium heat, add the sprouts and sauté for about 5 minutes or until just tender. Transfer to a large bowl.
6. Toss the remaining dressing through the sprouts. Slice the chicken and scatter over the top, then garnish with ﬂat-leaf parsley and serve.
TIP: If brussels sprouts aren’t your thing, use 1 head of romaine lettuce, roughly chopped, instead. Just toss it with the dressing and serve with the chicken and parsley.
Recipe thanks to our friend, Michele Chevalley Hedge, A Healthy View.