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
lemon
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.
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
lemon
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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