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

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

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

880 Cals (est.)

View Full Nutrition

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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.

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!