3 Chicken Meals You Can Make in 30 Minutes TOTAL


3 Chicken Meals You Can Make in 30 Minutes TOTAL

Yes, please!

This recipe is one of three meals that are made with some of the same ingredients. Cook one or try cooking them as a “stack” of three. Start with Maple Dijon Chicken with Cranberry Rice and Roasted Veggies and after cooking that, you will be partway toward two other meals in the stack, Five Minute Stir Fry and Stuffed Acorn Squash Bowls.

Maple Dijon Chicken with Cranberry Rice and Roasted Veggies

Serves 5-6 if just cooking this meal. Serves 2 if cooking the “stack” of 3 meals.

Ingredients:

  • 12 ounces dry 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 pounds 8 ounces chicken breast, or 6 chicken breast halves 
  • 1 lb. brussel sprouts 
  • 1 lb. ounces baby carrots 
  • 4 tablespoons maple syrup 
  • 2 tablespoons Dijon mustard 
  • ½ cup dried cranberries 

Directions:

  1. Preheat oven to 450.
  2. Begin cooking rice according to directions on package.
  3. 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.
  4. 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.
  5. Make maple Dijon sauce by mixing together maple syrup and Dijon mustard.
  6. When rice has finished cooking, stir in 1 tablespoon butter or olive oil, a dash of salt and dried cranberries.
  7. 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. Enjoy! If cooking the “stack” of 3 meals, store remaining rice, chicken and veggies for later use.

And here's the best part.. wanna work some dinner magic? Use your leftover chicken and veggies to make two unique meals Five Minute Stir Fry and Stuffed Acorn Squash Bowls.

Our meal stacking system changes everything.

With these meal plans, you can make 6 clean, gluten free and unique meals in 1 hour TOTAL hands-on time per week.

Get 2 Weeks Free!

Each day’s cooking is a building block for the next day’s meal.

The plan is divided into 2 STACKS, with a BASE BLOCK that begins each STACK. These BASE BLOCKS are the days we cook our proteins and veggies and take only 20 hands-on minutes in the kitchen.

Then on the other days, we change or add to the foods that were made in the BASE BLOCK in order to create 2 more unique meals in each STACK. And get this, those meals only take about 5 minutes for you to assemble.

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Amy’s ‘meal stacks’ are a brilliant way to make cooking with real ingredients an easy, manageable option for busy people who want to eat with intention. Her program covers the basics of stocking a kitchen and how to cook satisfying meals by mixing and matching fresh produce, proteins, and pantry items creatively throughout the week. - Amy Robb, Publisher, Edible Northeast Florida