- Total time 25 minutes
- Portion size 4 servings
Ingredients
Yogurt & Lemon Sauce (recipe, this page):
Method
Season chicken cutlets with salt and pepper. In large ovenproof skillet, heat oil over medium-high heat; cook chicken until golden and juices run clear when pierced with a fork, about 5 minutes per side.
Meanwhile, in large bowl, combine Brussels sprouts, apple, red onion and half of the Yogurt & Lemon Sauce. Season with salt and pepper.
Slice chicken; arrange on a bed of salad. Sprinkle with almonds and chives; serve with remaining sauce.
Yogurt & Lemon Sauce
In small bowl, mix together 3/4 cup plain Greek yogurt, 2 tbsp olive oil, 1 tsp grated lemon zest, 1 tbsp each lemon juice and chopped fresh chives, 1 tsp Dijon mustard and 1 small clove garlic, chopped. Season with salt and pepper. Makes about 1 cup.
Nutritional facts PER SERVING: about
- Iron 2 mg
- Fibre 4 g
- Sodium 250 mg
- Sugars 8 g
- Protein 35 g
- Calories 350
- Total fat 15 g
- Cholesterol 80 mg
- Saturated fat 2 g
- Total carbohydrate 16 g
