Brussel sprouts salad with chicken and lentils

Brussel sprouts with chicken and lentils.

Brussel sprouts is one of those vegetables you either love it or hate it. I’m on the lucky side, I love them! It’s a seasonal vegetable, typical on winter and not just on Christmas day. If you are also one of those who loves Brussel sprouts and warm salads, why not try this water-mouthing salad? It’s a healthy and delicious recipe.
Roasting the Brussel sprouts with cinnamon, coconut oil will bring out the flavour. You might be surprised how tasty these little cabbages are!

Diet advice: Brussels sprouts are a good source of protein, iron and potassium, and also offer other benefits that can boost your overall health.
Brussels sprouts, as with broccoli and other brassicas, contain sulforaphane, a phytochemical under basic research for its potential anticancer properties. Although boiling reduces the level of sulforaphane, steaming and stir frying do not result in significant loss.

Ingredients (serves 4):

• 500g brussel sprouts
• 1 aubergine
• 1 red onion
• ¼ ginger
• 1 cup mushrooms
• Handful cherry tomatoes
• ½ yellow and ½ red peppers
• ½ cup uncooked red lentils
• 80g flaked almonds
• 200g chicken breast
• 1 tsp cinnamon
• Salt
• 1 tbsp balsamic vinegar
• 1 tsp black pepper
• Rosemary
• 1 tsp paprika
• Lemon juice, half a lemon

Method:

1. Put the brussel sprouts on a roasting tray, add cinnamon, salt and coconut oil, and roast them for 25-30 minutes
2. Boil the lentils during 20 minutes in boiling water and salt
3. Add coconut oil to a wok pan and when it’s hot, add ginger, black pepper and red onions cut in quarters 
4. Add sliced peppers, aubergine and cherry tomatoes. Stir it
5. Add mushrooms and season it with salt, black pepper, balsamic vinegar and rosemary
6. Add roasted Brussel sprouts and the cooked lentils
7. Grill the chicken breast seasoned with salt, paprika, black pepper and lemon juice
8. Add the flaked almonds on each plate when serving.

 
Enjoy :)