Last nights meal is brought to you by Home Chef.
NOTE: This meal only takes 30 – 40 min if you are serving 2 people. This meal is being prepared for 6, so make sure to change the ingredients based off the number of people being served. I also had to substitute this recipe a little based off of my Gas Stove.
TIME TIP: While this is going on, here are some things you can have the family complete while you are cooking everything. Here is what I had my kids do.
- Laundry and clean their rooms.
- Start working on homework and complete their 30 minutes of reading each day.
- Place all school items that need to be reviewed on kitchen table.
24 oz. Carrots
24 oz. Brussels Sprouts
12 Parsley Sprigs
6 Boneless Skinless Chicken Breasts
4.5 tsp. Vegetable Seasoning Blend
6 tsp. Chicken Demi-Glace
1.5 oz. Dijon Mustard
1.5 oz. Honey
Preheat oven to 425 degrees
Prepare the Ingredients. Peel, trim, and cut carrots into 1/4″ diagonal slices. Trim bottoms off Brussels sprouts and quarter. Halve sprouts smaller than a nickel. Stem and mince parsley. Rinse chicken, pat dry, and season both sides with vegetable seasoning blend.
Roast the Vegetables. Place Brussels sprouts, carrots, half the parsley (reserve remaining for garnish), 2 tsp. police-oil, 1/2 tsp. salt, and 1/4 tsp. pepper on prepared baking sheet. Spread into a single layer on one side (I had to use an entire pan). Roast 8 – 10 minutes and remove from oven. Vegetables will finish cooking in later step.
Sear the Chicken. Heat a medium non-stick pan over medium heat. Add 2 tsp. olive oil and chicken to hot pan and cook until browned, 2 – 3 minutes per side (I could 4 minutes per side because I didn’t roast the chicken that is mentioned in the next step, didn’t want to dry out the chicken). Make sure to keep pan temperature at medium as seasoning burns easily.
Roast the Chicken. (As I said above, I didn’t roast the chicken, but if you want to do this, here is the step for this part). Transfer chicken to open side of baking sheet. Return to oven and roast until chicken reaches a minimum internal temperature of 165 degrees and vegetables are lightly browned and tender, 8 – 10 minutes (since I didn’t roast chicken the vegetables didn’t come back out for this remaining 8 – 10 minutes). Reserve pan; no need to wipe clean. While vegetables and chicken roast, make sauce.
Make the Sauce. Combine the chicken demi-glace, mustard (to taste), honey and 3/4 cup water in pan used to sear chicken (don’t forget the water like I did). Bring to a boil over high heat, reduce heat to medium-low, and cook until thickened to consistency of a light gravy, 2 – 4 minutes. (You can still add water in later if you forgot to when you start preparing the plate).
Plate the Dish. Spoon sauce onto plate and place chicken over sauce. Arrange vegetables next to chicken and garnish with remaining parsley. Enjoy!