Oven Roasted Chicken
with Winter Veggies and Lemon Thyme Sauce
Oven Roasted Chicken
Tender roasted chicken paired with hearty winter vegetables and finished in a bright lemon-thyme sauce for a cozy, flavorful dinner.
Ingredients
For 2 servings
- ½ cup Basmati Rice
- 8 ounce Brussels Sprouts
- 1 unit Carrots
- 12 ounce Chicken Breasts
- 1 unit Gluten Free Chicken Demi Glace
- 1 unit Lemon
- 1 unit Parsnip
- ¼ ounce Thyme
Additional Ingredients
- 1 tablespoon Butter
- 1 tablespoon Olive Oil
- unit Pepper
- unit Salt
American
PDF
DifficultyEasy
Total Time35m
Calories672
Protein51g
Carbs84g
Fat18g
Tags:
Gluten-freeProtein SmartFiber SmartLow Sodium
⚠️Allergens:
🥛MilkSwaps and substitutions
Swap the chicken for firm tofu or roasted chickpeas if you want a vegetarian main. Use a dairy-free butter or cream alternative for the sauce, and swap the rice for quinoa if you prefer a different gluten-free grain.
What to serve with it
Serve with a crisp green salad or simple sautéed greens to balance the rich sauce and roasted vegetables. Warm crusty bread works too if you want something extra to soak up the lemon thyme juices.
