Roasted Chicken and Vegetable Bowl with Hazelnut Gremolata

Roasted Chicken and Vegetable Bowl with Hazelnut Gremolata
Serves 4
Bowls are a great way to serve a complete meal and they are fun and easy to put together!
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Ingredients
  1. 2 boneless skinless chicken breasts
  2. 1/2 sliced lemon
  3. 1 cup brown rice medley (or other grain)
  4. 1 1/4 cups chicken broth
  5. 1 1/4 cups water
  6. 1 tablespoon butter
  7. 1 tablespoon plus 1 teaspoon olive oil, divided
  8. 2 shallots, slivered
  9. 1 leek, sliced (white and light green parts only)
  10. 1 lb. brussels sprouts, trimmed and halved or quartered depending on size
  11. 1 lb. sweet potatoes, peeled and cut into 3/4" cubes
  12. Kosher salt and freshly ground pepper
Gremolata
  1. 1 cup parsley, finely chopped
  2. 1 clove garlic, finely chopped
  3. zest of one lemon
  4. 1/2 cup hazelnuts, toasted, skinned and chopped
  5. 2 tablespoons olive oil
  6. 1/2 teaspoon Kosher salt
Instructions
  1. Preheat the oven to 400°.
  2. In a small saucepan, bring the chicken broth and water to a boil. Add the butter and rice medley and bring back to a boil. Cover and simmer for 30-40 minutes or until the liquid is absorbed and the rice is tender. Keep covered to stay warm.
  3. Place the chicken breasts in a small casserole dish and top with one teaspoon olive oil and season with salt & pepper. Lay the lemon slices on top of the breasts. Place the dish in the oven and cook for about 20 minutes or until they reach an internal temperature of 165°. Set aside and keep warm.
  4. At the same time, place all of the vegetables on a baking sheet covered with one tablespoon olive oil and toss to coat. Season with salt and pepper. Roast with the chicken for 20-30 minutes or until tender crisp and lightly browned, turning once half way through. Keep warm.
Gremolata
  1. Mix the parsley, garlic, lemon zest and hazelnuts in a small bowl. Add 2 tablespoons of olive oil and 1/2 teaspoon salt. Mix together.
  2. To serve, place the rice in one half of the bowl. Slice the chicken breasts in 1/2" slices and place 1/2 of each breast on top of the rice. Spoon the vegetables in the bowl on the opposite side. Top with the hazelnut gremolata and garnish with additional parsley if desired.
Notes
  1. This dish can be easily made ahead storing the chicken, rice and vegetables separately. Make the gremolata the day that you serve, so it will be fresh and will last another day stored in the refrigerator for leftovers.
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Roasted Chicken and Vegetable Bowl with Hazelnut Gremolata, 10.0 out of 10 based on 1 rating