• 6 oz chicken breast
  • 8 mini potatoes, sliced
  • 1 cup Brussels sprouts, halved
  • 1 cup baby carrots, sliced
  • 1 garlic clove
  • ½ lemon, juiced
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon coriander


Preheat oven to 450°F. Season the chicken breast with coriander, lemon, garlic, salt and pepper. Sauté over medium-high heat. Cook for 6 minutes on each side or until fully cooked. Place the slices of potatoes, carrots and Brussels sprouts on a baking sheet. Separately, mix the garlic, salt and pepper to season the potato mixture. Bake in the oven until tender. Serve with the chicken and a sprinkle of balsamic vinegar, coriander and olive oil.

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