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Chicken Breasts & Roasted Purple Brussels Sprouts

over Spiced Jasmine Rice with Crispy Fried Shallots

Cooking time

30 minutes




770 /serving

The origin story of the purple Brussels sprout starts exactly where you would think: in 1940s Belgium, where a creative botanist engineered a cross between purple cabbage and the green Brussels sprout we know and love. The result has a sweeter taste than its green parent, akin to broccoli. We capitalize on that flavour by tossing the sprouts with garlic and seasoning inspired by Korean cuisine; once roasted, they become a rich and tender side for juicy seared chicken breasts. It’s all served on a fluffy bed of jasmine rice, with golden crisped shallots for crunch and a sweet soy sauce spooned over it all.

We will send you:

  • 2 Chicken breasts
  • 1 Bunch of cilantro
  • 2 Garlic cloves
  • 2 Shallots (or onions)
  • 1 Lime
  • 225g Purple Brussels sprouts
  • 157g Jasmine rice
  • 30ml Sweet soy sauce
  • 18g Cornstarch
  • 13g Mild Korean-style spice blend (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, ginger, black pepper)

Contains: Sesame Seeds, Soy, Wheat

You will need:

Medium pot
Sheet pan
Salt & pepper
Parchment paper
Medium pan
Total Fat
20 g
Saturated Fat
3 g
1230 mg
Total Carbs
98 g
11 g
50 g
8 g
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Cook the rice
Preheat the oven to 450°F. Zest the lime. In a medium pot, combine the rice and 1 ½ cups water (double for 4 portions); season with ⅓ of the spice blend and a big pinch of salt. Bring to a boil; reduce the heat, cover and let simmer, 14 to 16 minutes, until the rice is tender and the water is absorbed. Remove from the heat and let sit, covered, for 5 minutes. Add as much of the lime zest as you’d like and fluff the cooked rice with a fork. Set aside in a warm spot.
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Roast the Brussels sprouts
While the rice cooks, cut off the root ends of the Brussels sprouts; halve lengthwise (quarter if large). Mince the garlic. On a lined sheet pan, toss the Brussels sprouts with ½ the garlic and a drizzle of oil; season with ½ the remaining spice blend and S&P. Arrange in a single, even layer and roast in the oven, stirring halfway through, 12 to 14 minutes, until tender. Remove from the oven and set aside in a warm spot.
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Cook the chicken
While the Brussels sprouts roast, in a medium pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with the remaining spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 6 to 8 minutes per side, until cooked through. Transfer to a cutting board and let rest for at least 5 minutes before slicing against the grain. Wipe out and reserve the pan.
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Mise en place
While the chicken cooks, juice the lime. Peel, halve and thinly slice the shallots. Roughly chop the cilantro leaves and stems.
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Make the crispy fried shallots
In the reserved pan, heat a thin layer of oil on medium-high. Toss the shallots with the cornstarch; season with S&P. Shaking off any excess cornstarch, add the coated shallots in a single, even layer. Fry, 1 to 3 minutes, until golden brown and crispy. Transfer to a plate lined with paper towel; immediately season with S&P. Wipe out and reserve the pan.
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Make the sauce & serve
In the same pan, heat a drizzle of oil on medium-high. Add the remaining garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the sweet soy sauce, as much of the lime juice as you’d like and 2 tbsp water (double for 4 portions). Cook, stirring frequently, 1 to 2 minutes, until warmed through and slightly reduced. Divide the rice, Brussels sprouts and chicken between your plates. Spoon the sauce over the chicken and Brussels sprouts; top with the crispy fried shallots and as much of the cilantro as you’d like. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.