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Monday, February 22, 2016

Roasted Chicken Breasts with winter vegetables and lemon thyme sauce

This is another delightful recipe from Hello Fresh.  I changed it up just a bit...seems a habit of mine.
The vegetables bake in the oven with the chicken and it is all served over a nice fluffy bed of rice with a lemony pan sauce on top.

2 chicken breasts
8 oz. brussell sprouts
1 carrot
1 parsnip
1 t. thyme
1 T. chicken broth concentrate
2 c. cooked rice
1/2 T. butter
1/3 c. water

Half brussel sprouts, pare and slice pasnip and carrots into thin slices.  Place on a cookie sheet.  Sprinkle with olive oil and salt and pepper.  Then sprinkle 1/2 t. thyme on vegetables.  Place chicken on cookie sheet and sprinkle with 1/4 t. thyme, and juice from 1/2 lemon.  Bake for 35 minutes  at 400.  Remove vegetables.  Check chicken--if necesary bake additional 10 minutes.  In a saucepan heat the watr, butter, a squeeze of lemon, and chicken broth.
Serve chicken and vegetables on top of rice.  Put sauce on top.

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