Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).

Peel and halve shallot. Cut into 1/4" dice.

Pat chicken dry. Season both sides with savory seasoning and a pinch of pepper.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.

Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.

Remove from burner.

While chicken cooks, continue recipe.

Place another large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add Brussels sprouts and 1/4 cup water to hot pan. Stir to combine and bring to a simmer.

Once simmering, cover and cook until water is almost completely evaporated, 5-7 minutes.

Uncover and add 1 tsp. olive oil, shallots, bacon, and a pinch of salt and pepper. Stir occasionally until vegetables are tender and browned, 2-3 minutes.

Remove from burner. Stir in half the softened butter (reserve remaining for rice) and maple syrup until combined.

While vegetables cook, continue recipe.

In a microwave-safe bowl, combine cream base and pesto.

Microwave uncovered until heated through, 45-60 seconds.

Carefully remove from microwave and stir to combine.

Carefully massage rice in bag to break up any clumps and remove from packaging.

Place rice in another microwave-safe bowl.

Microwave uncovered until heated through, 3-4 minutes.

Carefully remove from microwave and rest, 2 minutes.

Stir in remaining softened butter, lemon n herb seasoning, and a pinch of salt until combined. Fluff rice with a fork.

Plate dish as pictured on front of card, topping chicken with sauce. Garnish Brussels sprouts with almonds. Bon appétit!