with Pistachio Rice & Roasted Carrots

Yield: 2

PISTACHIO RICE – Toasty-sweet pistachios add crunch and depth to basmati rice.
Note- Pinch the thyme sprig near the top with one hand, then pull down with your other hand like a zipper. The fragrant leaves will pop right off!
Prep: 10 Cook: 35

• 12oz carrots
• 1lemon
• 1tsp paprika
• ½oz pistachios
• 2scallions
• ¼oz thyme
• ½cup basmati rice
• 10oz chicken cutlets
• 1oz chicken stock concentrate
• 1½sour cream
• salt & pepper
• 2tsp olive oil
• 1tsp cooking oil
• 1TBS butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Strip 1 tsp thyme leaves from stems, finely chop leaves. Zest and quarter lemon.

Roast carrots:

Toss carrots on a baking sheet with a drizzle of olive oil, salt, and pepper.

Roast on top rack until golden brown and tender, 20-25 minutes.

Cook rice:

Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites, cook, stirring occasionally, until just softened, 1 minute.

Stir in rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Cook chicken:

While rice cooks, pat chicken dry with paper towels and season all over with paprika, salt, and pepper.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side.

Tip: If chicken begins to brown too quickly, lower the heat.

Turn off heat, transfer to a plate. Wipe out pan.

Make sauce:

Melt 1 TBS butter in same pan over medium heat. Add chopped thyme, cook until fragrant, 30 seconds.

Stir in stock concentrate and ¼ cup water. Bring to a simmer, then immediately turn off heat.

Stir in sour cream and a squeeze of lemon juice. Season with pepper.

Finish & serve:

Fluff rice with a fork, stir in lemon zest and pistachios. Season with salt and pepper.

Divide rice, carrots, and chicken between plates. Top chicken with sauce and sprinkle with scallion greens. Serve with remaining lemon wedges on the side