Chicken supreme with chestnuts & sprouts

Another great recipe from the Mindful Chef.


100g Brussels sprouts

120g chestnut mushrooms

1/2 vegetable stock cube

200g chantenay carrot

200g parsnip

2 garlic cloves

2 tbsp oil

2 tsp cornflour

2 x 180g free-range chicken supreme

60g pre-cooked chestnuts

Large handful of flat-leaf parsley

Medium handful of fresh thyme



  1. Preheat the oven to 200°C / gas mark 6. Place the chicken on a baking tray, season and drizzle over 2 tsp oil. Place in the oven for 20-25 mins until cooked through.
  2. Meanwhile, peel and cut the parsnips into thin batons. Trim the baby carrots and cut lengthways into quarters. Place the parsnips and carrots to a baking tray, drizzle with 2 tsp oil and the thyme leaves. Place in the oven for 15-20 mins.
  3. Finely chop the garlic, thinly slice the mushrooms and roughly chop the parsley. Trim the sprouts, remove outer leaves and thinly slice, roughly chop the chestnuts.
  4. Boil a kettle and dissolve the 1/4 vegetable stock cube in 100ml boiling water. In a small bowl, mix the cornflour with 1 tbsp cold water.
  5. Heat a frying pan on a medium-high heat with 1 tsp oil and sauté the sprouts and chestnuts for 5 mins until the sprouts are turning golden. Remove from the pan and keep warm.
  6. In the same pan, heat 1 tsp oil on a medium heat and fry the garlic and mushrooms for 3 mins. Add the stock, parsley and cornflour and simmer for 2 mins, until thickened.
  7. Place the chicken on two warm plates, spoon over the mushroom sauce and serve alongside the roasted parsnips, carrots and the sautéed sprouts and chestnuts.


Nutritional information:

512 calories • 38g carbs • 17g fat • 48g protein

Mindful Chef, a healthy recipe box delivery service, packed with lean and sustainably sourced ingredients. Founded by Myles and Giles, the pair create imaginative recipes whilst still guaranteeing 100% gluten-free, genuinely exceptional quality, dairy-free and locally sourced fresh produce.