with Roasted Brussels Sprouts, Carrots & Onion
Can you feel it yet? Fall in the air: earthy smells and sweater-weather temps. It’s thyme (see what we did there?) 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, Brussels, and carrots side, making it a cozy meal for any night of the week–thank you, autumn!
Allergens
Utensils
Tags
Brussels Sprouts
8 ounce
Red Onion
1 unit
Carrots
6 ounce
Lemon
1 unit
Chicken Cutlets
10 ounce
Dried Thyme
1 teaspoon
Fry Seasoning
1 tablespoon
Chicken Stock Concentrate
1 unit
Cranberry Jam
1 unit
Olive Oil
2 teaspoon
Cooking Oil
1 teaspoon
Sugar
0.25 teaspoon
Butter
1 tablespoon
Salt
Pepper
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim and halve Brussels sprouts lengthwise. 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 Brussels sprouts, onion, and carrots on a baking sheet with a large drizzle of olive oil, salt, and pepper. • Roast on top rack until golden brown and tender, 20-22 minutes.
• 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. ***Chicken is fully cooked when internal temperature reaches 165°.***
470
kcal
Calories
18
g
Fat
6
g
Saturated Fat
45
g
Carbohydrate
21
g
Sugar
11
g
Dietary Fiber
38
g
Protein
120
mg
Cholesterol
370
mg
Sodium
with Roasted Brussels Sprouts, Carrots & Onion
with Tomato, Garlicky White Sauce, Almonds & Hot Sauce
Pickled Shallot, Cranberries & Hazelnuts
