Ingredients
Preparation
Preheat oven to 425° F. In a medium bowl, whisk 2 tbsp. oil, maple syrup, Dijon, lemon juice, and 1/2 tsp. salt.Toss potatoes, apples, Brussels sprouts, and thyme sprigs with maple syrup mixture on a large rimmed baking sheet. Roast for 10 minutes.Remove baking sheet from oven, nestle chicken into vegetable mixture, and season all over with paprika, thyme leaves, ¾ tsp. salt, and ¼ tsp. pepper. Drizzle chicken with remaining 1 tbsp. oil.Bake until vegetables are tender and golden, chicken is just cooked through, and a thermometer inserted into the thickest part of the meat reads 165° F (about 25 to 30 minutes more). Remove thyme sprigs and serve with lemon wedges.
In a medium bowl, toss chicken with 1/2 tsp. salt and ¼ tsp. pepper.Heat a large, heavy-bottomed skillet over medium and add 1 tbsp. oil and chicken. Cook, tossing occasionally, until chicken is golden and just cooked through, about 8 minutes. Transfer chicken to a plate.Add 2 tbsp. oil and mushrooms and cook over medium-high heat, stirring, until softened and golden, about 5 minutes.Reduce heat to medium. Stir contents of Good & Gather Cauliflower Risotto bags into skillet with mushrooms and cook, stirring, until bubbly, warmed, and sauce is slightly thick, about 10 minutes. Add frozen peas and cooked chicken and continue to cook, stirring until both are warmed through, about 2 minutes more. Stir in lemon zest and parsley, reserving some to sprinkle on top before serving.
In a medium pot of salted boiling water, cook orzo per package instructions until al dente. Drain and set aside.Meanwhile, heat oil in a large saucepan and add onion, carrot, and celery. Cook, stirring occasionally, until tender, about 3 minutes. Add garlic, and cook, stirring, until fragrant and light golden, about 1 minute.Add chicken tenders, broth, water, and ¼ tsp. pepper. Turn heat to high and bring to a boil, then reduce to a gentle simmer and continue to cook until chicken is cooked through, about 2 minutes. Skim any foam that rises to surface with a spoon and discard.Using tongs or a slotted spoon, transfer chicken to a plate, reserving broth mixture in the saucepan. Shred chicken with two forks and return to saucepan. Add orzo, parsley, and lemon juice. Serve with lemon wedges and more pepper.
