Rihanna'S Roasted Veggies For Chicken With Brussels Sprouts
Emma
These roasted veggies should be so tasty and filling, that you'd rather have them without chicken, but if you insist... cook your chicken your favorite way and enjoy together.
People: 1
50 min

Ingredients

190 grams
Brussels Sprouts
0.5
Chili Pepper
40 grams
Feta Cheese
2 Clove
Garlic
1 tbsp
Honey
1 tbsp
Lemon
1 tbsp
Olive Oil
4 tbsp
Pinenuts
50 grams
Rice
2 tsp
Thyme

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Prep

  1. Wash and cut your brussels sprouts so that they all have a similar size and shape.
  2. Finely chop your chili pepper and garlic.
  3. Cut and squeeze your lemon so you can use the juice later.
  4. Grate or slice your feta cheese.
  5. Preheat your oven to 200°C (400°F).

Heating Steps

  1. Boil rice according to instructions on package.
  2. Spread the Brussels Sprouts, thyme evenly on an oven tray and splash with oil. Set the oven to 200°C/400°F and roast for 15 minutes.Then add Garlic and roast for 15 minutes.Finally, add Chili Pepper and roast for another 15 minutes.
  3. Toast pinenuts on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Finishing Touches

  1. Mix brussels sprouts, chili pepper, garlic and rice together in a bowl.
  2. Mix honey, lemon and olive oil together in a bowl with salt and pepper, then drizzle on top of your dish.
  3. Add Feta Cheese and Pinenuts on top.