- 12 ounces uncooked wild or brown rice
- 4 tablespoons butter or olive oil
- 1 tablespoon allspice
- 1 tablespoon garlic powder
- 1 tablespoon ginger powder
- 2 teaspoons salt
- 2 1/2 pounds chicken breasts, or 6 chicken breast halves
- 1 pound Brussels sprouts
- 1 pound baby carrots
- 4 tablespoons maple syrup
- 2 tablespoons Dijon mustard
- 1/2 cup dried cranberries
Preheat oven to 450°. Cook rice according to directions on package.
Heat a cast-iron skillet or other oven-safe skillet with 1 tablespoon butter or olive oil. Add allspice, garlic powder, ginger powder and 1 teaspoon salt to a plate and mix. Dip each chicken breast in this mixture then add breasts to the skillet to brown, about 3 minutes on each side.
Meanwhile, trim Brussels stalks if needed. Cut each sprout in half and add these and baby carrots to a baking sheet. Toss with 2 tablespoons butter or olive oil and ½ teaspoon salt. Place in the oven on the top rack. Add cast-iron skillet with chicken to the bottom rack and bake all until chicken is done and Brussels are a little brown, about 15-18 minutes.
Make maple Dijon sauce by mixing together maple syrup and Dijon mustard.
When rice has finished cooking, stir in 1 tablespoon butter or olive oil, a dash of salt and dried cranberries. Serve a chicken breast per person over rice along with a side of roasted Brussels sprouts and carrots. Drizzle Maple Dijon sauce over veggies and chicken.
If cooking the “stack” of 3 meals, store remaining rice, chicken and veggies for later use.
Serves 2 if cooking the “stack” of 3 meals, 5 to 6 if just cooking for this meal.
Looking for groceries for this recipe? Amy shops locally at Native Sun Jax!