Cranberry Thyme Chicken

Bestseller

High Protein

Fiber Powered

Carb Conscious

Cranberry Thyme Chicken

with Roasted Broccoli, Carrots & Onion

35 min

Difficulty: 1/3

North America

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

Milk

Utensils

Baking Sheet

Paper Towel

Large Pan

Peeler

Tags

Under 650 Calories

High Protein

Fiber Powered

Pork-free

Carb Conscious

Dietitian-Approved

Classic Plates

Veggie Packed

Ingredients

Broccoli

8 ounce

Red Onion

1 unit

Carrots

6 ounce

Lemon

1 unit

Chicken Cutlets

12 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

Preparation

• 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 1⁄2-inch-thick wedges. Trim, peel, and cut carrots on a diagonal into 1⁄2-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, 1⁄4 tsp thyme (1⁄2 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, 1⁄4 cup water, 1⁄4 tsp thyme, and 1⁄4 tsp sugar(for 4 servings, use 1⁄2 cup water, 1⁄2 tsp thyme, and 1⁄2 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. ***Poultry is fully cooked when internal temperature reaches 165°.***

Nutrition per serving

500

kcal

Calories

Fat

Saturated Fat

Carbohydrate

Sugar

Dietary Fiber

Protein

140

Cholesterol

420

Sodium

SEASONAL FAVE