• Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
• Trim and halve Brussels sprouts lengthwise (quarter larger sprouts). Trim, peel, and cut carrot on a diagonal into ¼-inch-thick pieces.
• Whisk together 1¼ cups water (2¼ cups for 4) and stock concentrates in a small bowl.
• In one oven-ready tray, combine rice, stock mixture (wash out bowl and reserve), and a pinch of salt. Tightly cover with aluminum foil. (For 4, divide everything between two trays, using half the stock mixture in each tray.)

• To remaining oven-ready tray, add Brussels sprouts, carrots, 2 TBSP olive oil, and pepper; toss to coat. Push veggies to sides of tray, leaving an empty space in the center (you'll add the chicken here). (For 4 servings, divide everything between two remaining trays, using 2 TBSP olive oil in each tray.)
• Pat chicken cutlets dry with paper towels and season all over with a drizzle of oil, ¼ tsp thyme (½ tsp for 4), salt, and pepper. Nestle chicken cutlets in center of tray with veggies. (For 4, divide chicken between both trays.)

Trim and halve Brussels sprouts lengthwise (quarter larger sprouts). Trim, peel, and cut carrot on a diagonal into ¼-inch-thick pieces.

In a small bowl, whisk together 1¼ cups water (2¼ cups for 4) and stock concentrates.

In one oven-ready tray, combine rice, stock mixture (wash out bowl and reserve), and a pinch of salt. Tightly cover with aluminum foil. (For 4, divide everything between two trays, using a pinch of salt in each tray.)

• Place both trays side by side on middle rack (be sure your oven has preheated!); bake until chicken cutlets are cooked through and veggies are golden brown, 30-35 minutes. (For 4 servings, divide trays between top and middle racks, swapping rack positions halfway through.)
• Meanwhile, in bowl used for stock mixture, combine fig mustard, honey, 1 TBSP water (2 TBSP for 4), a pinch of salt, and pepper.

Pat chicken* dry with paper towels and season all over with a drizzle of oil, ¼ tsp thyme (½ tsp for 4), salt, and pepper. Arrange chicken in center of tray with veggies. (For 4, divide chicken between two trays.)

• When trays are done, transfer chicken cutlets to a cutting board. Add Vidalia onion paste and 1 TBSP butter (2 TBSP for 4 servings) to tray with veggies; stir to combine.
• Slice chicken cutlets crosswise.
• Divide chicken cutlets, rice, and roasted veggies between plates. Drizzle chicken cutlets with fig-mustard sauce.

Meanwhile, in bowl used for stock mixture, combine fig mustard, honey, 1 TBSP water (2 TBSP for 4), a pinch of salt, and pepper.