with Roasted Broccoli, Carrots & Onion
Can you feel it? It’s thyme for the likes of cranberries and roasted root veggies! This chicken may seem like your basic cutlet, but dress it up with a jammy cranberry glaze, and you’ve got a sweet-sour-rich main dish, plus a crispy-edged, tender red onion, broccoli, and carrots side, making it a cozy, comfy, all-around delicious meal for any season! *The serving of protein food in this product is high in protein.* *See nutrition information for total fat, cholesterol, and sodium content.*
Allergens
Utensils
Tags
Broccoli
8 ounce
Red Onion
1 unit
Carrots
6 ounce
Lemon
1 unit
Salmon
10 ounce
Dried Thyme
1 teaspoon
Fry Seasoning
1 tablespoon
Chicken Stock Concentrate
1 unit
Cranberry Jam
1 unit
Olive Oil
Cooking Oil
Sugar
Butter
Salt
Pepper
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut broccoli into bite-size pieces if necessary. Halve, peel, and cut onion into ½-inch-thick wedges. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Quarter lemon.
• Toss onion and carrots on a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast on top rack for 5 minutes. • Once veggies have roasted 5 minutes, carefully add broccoli to same sheet; toss to combine. Return to oven and roast until golden brown and tender, 15-20 minutes more.
• Meanwhile, pat chicken* dry with paper towels and season all over with Fry Seasoning, ¼ tsp thyme (½ tsp for 4 servings), salt, and pepper. (You’ll use more thyme later.)
• Heat a drizzle of oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 6-8 minutes per side. TIP: If chicken is on the thicker side, reduce heat to low; cook 2-3 minutes more per side. • Turn off heat; transfer chicken to a cutting board to rest. Wash out pan; let cool 1 minute.
• Return pan to medium-high heat; add stock concentrate, jam, ¼ cup water, ¼ tsp thyme, and ¼ tsp sugar (for 4 servings, use ½ cup water, ½ tsp thyme, and ½ tsp sugar). Cook, stirring occasionally, until sauce has thickened, 2-3 minutes. Turn off heat. • Stir in 1 TBSP butter (2 TBSP for 4) and juice from one lemon wedge (juice from two wedges for 4). (TIP: Add another squeeze of lemon juice if desired.) Season with salt and pepper to taste.
• Slice chicken crosswise. • Divide chicken and veggies between plates. Drizzle chicken with as much pan sauce as you like. Serve with remaining lemon wedges on the side. ***Fish is fully cooked when internal temperature reaches 145°.***
500
kcal
Calories
19
g
Fat
6
g
Saturated Fat
42
g
Carbohydrate
21
g
Sugar
9
g
Dietary Fiber
44
g
Protein
140
mg
Cholesterol
400
mg
Sodium
with Roasted Brussels Sprouts, Carrots & Onion
