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On another large rimmed baking sheet, toss Brussels sprouts with oil; season with salt and pepper. Place chicken on upper rack and sprouts on lower rack; bake until chicken is cooked through and sprouts are browned around the edges, 25 to 30 minutes, turning chicken. boneless skinless chicken breasts2-3 bs (4-6 trimmed breasts) packaged wild rice, mushroom flavori2 6 oz. boxes (like Unlce Ben’s Wild Rice Mushroom Flavor) cream of mushroom soup2 cans; brussels sprouts12 oz., rinsed.
Bring a medium pot with wild rice and 1½ cup water to a boil. Lower to a simmer, cover, and cook until tender, 20-23 minutes. If water remains after 23 minutes, keep cooking an additional 5 minutes. Remove from burner and set aside covered.
While rice cooks, prepare ingredients. Cook wild rice according to package directions, preferably in a rice cooker. While rice is cooking, toss chicken with honey mustard. Add all veggies to baking sheet, tossing with olive oil, garlic, sage and salt & pepper.
Add chicken and cook in oven for 20-25 minutes until chicken is cooked through. Add the boiling chicken broth, cumin, coriander, salt, pepper and orange zest. Turn the heat to low and simmer slowly, stirring frequently, until most but not all of the liquid has been absorbe.
Add the Brussels sprouts and cook undisturbed a couple of minutes to let them start to caramelize. Cook and stir a couple more minutes until slightly golden. Add the chicken with the sauce and cook another minute until the sauce thickens.
Serve over rice and garnish with scallions, sesame seeds, and red pepper flakes. Instructions In a large glass bowl, add the chicken and all the ingredients (except the bacon and the brussels sprouts) and stir everything well. Cover the bowl with a beeswax food wrap (this is better for the environment than plastic wrap) and place the chicken in the fridge to marinate for 30 minutes (minimum) or overnight.
Preheat oven to 375°. Place brussel sprouts in a microwave safe bowl and sprinkle with water, cover and microwave on high for 2 minutes, or until heated through. Melt margarine in saucepan over low heat; add flour, stirring with a whisk.
Gradually add milk to saucepan. Toss brussels sprouts in olive oil, balsamic vinegar, soy sauce and black pepper. Spread sprouts oven baking sheet. Bake for 25-30 minutes, until tender, tossing occasionally. Remove from the oven and place in a bowl.
Serve gravy over chicken and Brussels sprouts. Ingredients 2.50 cups Brussels Sprouts 2 tbsp coconut oil 1 cup sliced Onion 2 cloves garlic minced 1 tbsp paprika 1 tbsp cumin 1 tbsp ground coriander 2 tomatoes 1 boneless skinless chicken breast 0.50 cup chicken.
List of related literature:
|from The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker|
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|from The 20/20 Diet: Turn Your Weight Loss Vision Into Reality|
|from Sistah Vegan: Black Female Vegans Speak on Food, Identity, Health, and Society|
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|from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine|
|from The Cook’s Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes|
|from The Lifegiving Table: Nurturing Faith through Feasting, One Meal at a Time|
|from What to Expect: Eating Well When You’re Expecting|
|from Jacques Pépin Heart & Soul in the Kitchen|