Southern-Style Chicken & Creamy Relish with Roasted Brussels Sprouts & Rice

Southern-Style Chicken & Creamy Relish

with Roasted Brussels Sprouts & Rice

25 MIN
+$2.95/serving 2 Servings
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  • with Beyond Chicken® Tenders
    includes 8 oz Plant-Based Beyond Chicken® Breaded Tenders
  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
  • with Beyond Chicken® Tenders

    From the Test Kitchen

    In this dish, chicken is dusted with a coating of Southern spices and cornstarch just before hitting a hot pan to create a delicate, flavorful crust—perfect for soaking up an irresistibly tangy-sweet combo of creamy mayo, pickle relish, and a splash of hot sauce.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      880 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    ingredients
    Southern-Style Chicken & Creamy Relish with Roasted Brussels Sprouts & Rice
    Title
    • 8 oz Plant-Based Beyond Chicken® Breaded Tenders
    • ½ cup Long Grain White Rice
    • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
    • 1 clove Garlic
    • 1 Tbsp Hot Sauce
    • 2 Tbsps Sweet Pickle Relish
    • ¼ cup Mayonnaise
    • ¼ cup Cornstarch
    • 1½ Tbsps Golden Raisins
    • ½ lb Brussels Sprouts
    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the brussels sprouts; cut off and discard the stem ends. Halve lengthwise. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Place in a medium bowl; add 1 tablespoon of olive oil and season with salt and pepper. In a separate, large bowl, combine the hot sauce, pickle relish, and mayonnaise.

    Roast the brussels sprouts
    2 Roast the brussels sprouts

    Transfer the halved brussels sprouts to a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer on one side of the sheet pan. Roast 8 minutes. Leaving the oven on, remove from the oven.

    Cook & finish the rice
    3 Cook & finish the rice

    Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the raisins. Cover to keep warm.

    Roast the tenders
    4 Roast the tenders

    Add the tenders in an even layer to the other side of the sheet pan of partially roasted brussels sprouts (you'll omit the cornstarch for Beyond Chicken®). Sprinkle with half the spice blend (you will have extra). Return to the oven and roast 7 to 9 minutes, or until the brussels sprouts are lightly browned and tender when pierced with a fork and the tenders are cooked through.* Remove from the oven. Transfer the roasted brussels sprouts to the bowl of garlic oil; toss to coat.

    Dress the tenders & serve your dish
    5 Dress the tenders & serve your dish

    Carefully transfer the baked tenders to the bowl of creamy relish; stir to coat. Taste, then season with salt and pepper if desired. Serve the dressed tenders with the finished rice and finished brussels sprouts. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the brussels sprouts; cut off and discard the stem ends. Halve lengthwise. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Place in a medium bowl; add 1 tablespoon of olive oil and season with salt and pepper. In a separate, large bowl, combine the hot sauce, pickle relish, and mayonnaise.

    2 Roast the brussels sprouts

    Transfer the halved brussels sprouts to a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer on one side of the sheet pan. Roast 8 minutes. Leaving the oven on, remove from the oven.

    Roast the brussels sprouts
    Cook & finish the rice
    3 Cook & finish the rice

    Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the raisins. Cover to keep warm.

    4 Roast the tenders

    Add the tenders in an even layer to the other side of the sheet pan of partially roasted brussels sprouts (you'll omit the cornstarch for Beyond Chicken®). Sprinkle with half the spice blend (you will have extra). Return to the oven and roast 7 to 9 minutes, or until the brussels sprouts are lightly browned and tender when pierced with a fork and the tenders are cooked through.* Remove from the oven. Transfer the roasted brussels sprouts to the bowl of garlic oil; toss to coat.

    Roast the tenders
    Dress the tenders & serve your dish
    5 Dress the tenders & serve your dish

    Carefully transfer the baked tenders to the bowl of creamy relish; stir to coat. Taste, then season with salt and pepper if desired. Serve the dressed tenders with the finished rice and finished brussels sprouts. Enjoy!

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