Oven Roasted Chicken

🥘 Ingredients

• Basmati Rice
  1 c
• Brussels Sprouts
  1 lb
• Butter
  2 tbsp
• Carrots
  2 unit
• Chicken Breasts
  24 oz
• Gluten Free Chicken Demi Glace
  2 unit
• Lemon
  1
• Parsnip
  2 unit
• Thyme
  ¼ oz
• olive oil
  2 tbsp
• pepper
• salt
• water
  1 c

🍳 Cookware

• small pot
• baking sheet
• large pan

1. 

   1

   Wash and dry all produce. Preheat oven to 400 degrees. Trim and halve Brussels Sprouts lengthwise. Peel and cut Carrots and Parsnip into 1/4-inch slices on a diagonal. Strip Thyme off stems and discard stems. Halve Lemon . Bring water and a pinch of salt to a boil in a small pot .

   Brussels Sprouts: 1 lb, Carrots: 2 unit, Parsnip: 2 unit, Thyme: ¼ oz, Lemon: 1, water: 1 c, salt
2. 

   2

   Toss Brussels sprouts, carrot, and parsnip on a baking sheet with half the thyme, a drizzle of olive oil , and a pinch of salt and pepper . Roast until lightly browned, ⏱️ 20-25 minutes . Toss halfway through.

   olive oil: 2 tbsp, pepper
3. 

   3

   Add Basmati Rice to boiling water, cover, and reduce to a simmer. Cook until tender, ⏱️ 15-20 minutes .

   Basmati Rice: 1 c
4. 

   4

   Heat a drizzle of olive oil in a large pan over medium-high heat. Season Chicken Breasts all over with salt and pepper. Add to pan and cook until browned, ⏱️ 2-3 minutes per side. Transfer chicken to a baking sheet and roast until juices run clear when pierced with a knife, ⏱️ 5-10 minutes . Set aside to rest ⏱️ 5 minutes .

   Chicken Breasts: 24 oz
5. 

   5

   Heat a drizzle of olive oil in same pan over medium heat. Stir in Gluten Free Chicken Demi Glace , remaining thyme, and 1/2 cup water. Simmer until thickened and reduced by half, ⏱️ 2-3 minutes . Remove pan from heat and stir in a squeeze of lemon and 1/2 TBSP Butter . Season with salt and pepper.

   Gluten Free Chicken Demi Glace: 2 unit, Butter: 2 tbsp
6. 

   6

   Thinly slice chicken. Fluff rice with a fork and toss with 1/2 TBSP butter. Serve chicken on a bed of rice with veggies. Drizzle with pan sauce.