Recipe Instructions:
2 cups water or chicken broth
1 cup brown and wild rice blend
4 cups trimmed and halved Brussels sprouts
4 teaspoons extra-virgin olive oil, divided
1 teaspoons Herbes de Provence blend, divided
1 teaspoon coarse kosher salt, divided
4 boneless, skinless chicken thighs, trimmed (1 to 1 ½ pounds)
1 teaspoon paprika
2 tablespoons pure maple syrup, preferably dark robust
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
Freshly ground pepper to taste
Instructions
Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.
Bring water or broth to a boil in a medium saucepan over high heat. Add brown and wild rice blend and return to a simmer. Reduce heat to medium low, to maintain a simmer and cover. Simmer until the rice is tender and the water is absorbed, according to the package instructions or 30 to 50 minutes.
Meanwhile, toss Brussels sprouts, 3 teaspoons oil, ½ teaspoon herbs, ½ teaspoon salt in a medium bowl. Spread out on the prepared baking sheet. Toss chicken thighs, paprika, the remaining 1 teaspoon oil, the remaining ½ teaspoon herbs and the remaining ½ teaspoon salt in the bowl until coated. Arrange among the Brussles sprouts.
Roast the Brussels sprouts and chicken, rotating the pan, and stirring the sprouts once, until the chicken is cooked through and the sprouts are tender, and browning, 26 to 30 minutes.
Meanwhile, stir together maple syrup, balsamic vinegar and Dijon mustard.
Drizzle the maple mixture over the hot Brussels sprouts and chicken, sprinkle with pepper and serve with the rice.
