Winner winner, chicken dinner! The bright flavours of lemon and garlic pork chops are balanced by herby rice and aromatic oven-roasted veggies. A quick and delicious pan sauce ties it all together.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
2 unit
Chicken Breasts
¾ cup
Basmati Rice
170 g
Brussels Sprouts
170 g
Carrot
1 unit
Lemon
7 g
Parsley
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
1 tbsp
Lemon-Pepper Seasoning
1 tsp
Garlic Salt
2 unit
Chicken Broth Concentrate
2 tbsp
Butter*
(Contains Milk)
1 tsp
Sugar*
1 tbsp
Oil*
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then slice carrot into 1/8-inch rounds. Halve Brussels sprouts.Zest, then juice half the lemon. Cut remaining lemon into wedges.Add carrots, Brussels sprouts, half the garlic salt, 1 tbsp (2 tbsp) oil, 1 tsp (2 tsp) sugar and 2 tsp (4 tsp) lemon juice to an unlined baking sheet. Toss to combine.Roast in the middle of the oven, stirring halfway until tender and golden-brown, 16-20 min.
Meanwhile, add remaining garlic salt, 1 tbsp (2 tbsp) butter and 1 1/4 cups (2 1/2 cups) water to a medium pot. Cover and bring to a boil over high heat.Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 14-16 min.Remove the pot from heat. Set aside, still covered.
Meanwhile, roughly chop parsley.Whisk together Cream Sauce Spice Blend, broth concentrates, half the parsley and 1/2 cup (1 cup) water in a medium bowl.
Heat a large non-stick pan over medium-high heat. While pan heats, pat pork dry with paper towels.Season pork all over with Lemon-Pepper Seasoning. When hot, add 1 tbsp (2 tbsp) butter, then pork. Pan-fry until golden-brown, 3-4 min per side. (NOTE: It’s okay if pork doesn't cook all the way through in this step.)
Add sauce mixture to the pan with pork, then flip to coat.Reduce heat to medium-low. Cook, flipping halfway, until sauce has thickened slightly and pork is cooked through, 2-3 min.**
Fluff rice with a fork, then stir in lemon zest and remaining parsley. Thinly slice pork.Divide rice, pork and veggies between plates.Spoon sauce from pan over pork.Squeeze a lemon wedge over top, if desired.