Crispy Chicken and Sprouts with Creamy Feta
Enjoy a delightful dish featuring juicy chicken breast and crispy brussels sprouts, topped with creamy feta cheese for a comforting flavor. This simple recipe comes together in just 30 minutes, making it perfect for a quick dinner. The contrast of the textures and the savory notes from the pickled onion and sweet chili sauce will have you coming back for more. Serve it with warm ciabatta bread for a complete meal that feels like a treat!
Ingredients
- 200gbrussels sprouts
- 100gcream cheese
- 50gpickled onion
- 2 slicesciabatta bread
- 2 pieceschicken breast
- 100gtempura flour
- 2 tablespoonslemon and honey dressing
- 50gfeta cheese
- 1 tablespoonsesame seeds
- 1 smallred onion
- 2 tablespoonssoy sauce
- 1 tablespoonsweet chili
- 1 teaspoongochujang
Instructions
- Preheat your oven to 200°C (392°F) for the chicken and brussels sprouts.
- Trim and halve the brussels sprouts, then toss them in a little olive oil, salt, and pepper. Spread them on a baking tray.
- Coat the chicken breast with tempura flour and season with salt and pepper. Place on another baking tray.
- Put both trays in the oven and bake for 20 minutes or until the chicken is golden and cooked through, and the brussels sprouts are crispy.
- In a bowl, mix the cream cheese with the lemon and honey dressing until smooth. Stir in the pickled onions and crumbled feta cheese.
- Once the chicken and sprouts are done, let them cool for a minute. Serve the chicken sliced with the crispy brussels sprouts on the side.
- Drizzle the creamy feta mixture over the chicken and sprouts, and sprinkle sesame seeds on top.
- Toast the ciabatta slices in the same oven until golden, then serve on the side.
Tips
- Feel free to adjust the amount of sweet chili and gochujang to suit your spice preference.
- To add extra flavor, marinate the chicken briefly in soy sauce before cooking.