Sheet Pan Chicken, Rice and Veggies
Kalisa Marie shares this one pan meal that's easy enough to throw together on a weeknight and hearty enough to feed a crowd.
Ingredients
1½ cups
Sprouted Brown Rice, Organic
1 tablespoon
Liquid Coconut Cooking Oil, Organic
¼ cup
dijon mustard
¼ cup
whole grain mustard
⅓ cup
honey
4 to 6 pieces
chicken: bone in. skin on
3 cups
organic low sodium chicken broth
1
red bell pepper, chopped
½ cup
onion, small
4 cloves
garlic, chopped
2 large
carrots, cut into 2'' sticks
½ pound
string beans
Directions
- Preheat the oven to 425 degrees.
- In a small bowl, combine the dijon mustard, whole grain mustard, honey, and coconut oil. Divide in half.
- Season chicken with salt and pepper and pour on half of the honey mustard mixture, stirring to coat. Let it stand at room temperature while you prepare the rice.
- In a small bowl combine rice, 1 teaspoon coconut oil, and season with salt.
- Add to the sheet pan and pour over chicken broth. Cover with foil and bake for 25 minutes. Remove the foil and discard.
- Sprinkle rice with onions, garlic, red bell pepper then top with the chicken skin-side up. Roast for 30 minutes.
- In a bowl, combine the remaining honey mustard mixture on the carrots and string beans. Toss to coat and add to the tray of chicken and rice and bake for 15 minutes.
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