Sheet Pan Chicken, Rice and Veggies
Kalisa Marie shares this one pan meal that's easy enough to throw together on a weeknight and hearty enough to feed a crowd.
1½ cups Sprouted Brown Rice, Organic
1 tablespoon Liquid Coconut Cooking Oil, Organic
¼ cup dijon mustard
¼ cup whole grain mustard
⅓ cup honey
4 to 6 pieces chicken: bone in. skin on
3 cups organic low sodium chicken broth
1 red bell pepper, chopped
½ cup onion, small
4 cloves garlic, chopped
2 large carrots, cut into 2'' sticks
½ pound string beans
fresh parsley, rough chopped
salt and pepper
Preheat the oven to 425 degrees.
In a small bowl, combine the dijon mustard, whole grain mustard, honey, and coconut oil. Divide in half.
Season chicken with salt and pepper and pour on half of the honey mustard mixture, stirring to coat. Let it stand at room temperature while you prepare the rice.
In a small bowl combine rice, 1 teaspoon coconut oil, and season with salt.
Add to the sheet pan and pour over chicken broth. Cover with foil and bake for 25 minutes. Remove the foil and discard.
Sprinkle rice with onions, garlic, red bell pepper then top with the chicken skin-side up. Roast for 30 minutes.
In a bowl, combine the remaining honey mustard mixture on the carrots and string beans. Toss to coat and add to the tray of chicken and rice and bake for 15 minutes.
Made w/o Gluten
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