A Citrus-y (Almost) Thanksgiving Dinner

A Citrus-y (Almost) Thanksgiving Dinner

Timing. How can you pull this meal together in 30 minutes? Here’s how:

Preheat the oven to 350 degrees. Prep the chicken and Brussels sprouts at the same time (since they’re both coated in olive oil and your hands will get messy!).  Once the chicken is in the oven, bring the water to a boil for the cranberries, then add the cranberries. Once the cranberries are simmering, remember to toss the Brussel sprouts in the oven. Prepare the Brown Rice with Lemon Butter & Chives (this will take you five minutes or less! You can prepare the lemon butter and chives while the rice is in the microwave). As the chicken and Brussel sprouts finish roasting, add the cilantro to the now-complete cranberry sauce. If desired, puree the cranberry sauce in a blender. By now, the chicken and Brussel sprouts will be complete and ready to enjoy along with every thing else.

chicken and cranberry sauce

Photo by Chelsea Hawk

Lemon & Chive Roasted Chicken

What You Need: 

2-3 thin-cut chicken breasts

2 tablespoons olive oil

2-3 tablespoons freshly squeezed lemon juice

2 tablespoons chopped chives

Salt & pepper

Directions: 

Preheat oven to 350 degrees.  Begin by rubbing olive oil onto the cleaned, thin-cut chicken breasts and place into a glass baking pan. Sprinkle each chicken breast with a dash of salt and pepper.  Squeeze 2-3 tablespoons of fresh lemon juice onto the chicken and sprinkle with chopped chives.  Place in the oven and bake for about 20 minutes, or until the chicken is cooked through. The olive oil and lemon juice will ensure a tender, juicy piece of chicken.

cranberry sauce

Photo by Chelsea Hawk

Citrus Cranberry Sauce

What You Need:

12 oz. bag fresh cranberries

¾ cup water

¾ cup sugar

¼ cup orange juice

3 tablespoons fresh cilantro, chopped

Directions:

Bring water, sugar and orange juice to a boil. Once the mixture is boiling, add the entire bag of fresh cranberries. Allow the berries to simmer in the mixture for about 10 minutes, until the berries are tender. Once tender, turn off the heat and mix in the fresh cilantro.

Now, you have two options. You can mash the berries with a fork or, for a more jelly-like cranberry sauce, you can allow the cranberry sauce to cool and then toss it in a blender and blend until smooth.

You can make this ahead of time and allow it to chill overnight, or you can serve it hot with the chicken and chill the rest later.

rice

Photo by Chelsea Hawk

Brown Rice with Lemon Butter & Chives

What You Need:

2 cups brown rice (I use Trader Joe’s microwaveable brown rice that you just toss in the microwave for 3 minutes! Contains 2 cups of rice per package)

2 tablespoons butter, softened (not melted)

2 tablespoons freshly squeezed lemon juice

2 tablespoons chopped chives, and more for garnish

½ teaspoon salt

Directions:

In a small bowl, combine the softened butter and lemon juice. After cooking the brown rice, mix in the lemon butter and add the chopped chives and salt. Finish it off by garnishing with more chives and enjoy!

brussels sprouts

Photo by Chelsea Hawk

Roasted Brussel Sprouts

What You Need:

2 cups Brussel sprouts

3 tablespoons olive oil

Salt & pepper

Directions:

Super simple. Preheat the oven to 350 degrees. Lay the Brussel sprouts out on a foil-lined cookie sheet and toss with olive oil, salt, and pepper. Roast for about 10-12 minutes, until parts of the Brussel sprouts are perfectly golden brown.

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