Paprika Chicken in a Lemony Sauce

4 carrots

2 scallions

1/2 tsp dried thyme

1 lemon

1/2 c basmati rice

10 oz chicken

1 tsp paprika

1 TBS chicken stock

1 1/2 TBS sour cream

1/2 oz pistachios

Adjust rack to top position and preheat oven to 425

Trim, peel and cut carrots on a diagonal into 1/2 inch thick pieces. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.

Toss carrots on a baking sheet with a drizzle of olive oil, salt and pepper.  Roast on top rack until golden brown and tender, 20-25 minutes.

Melt 1 TBS butter in a small pot over med-high heat. Add scallion whites, cook, stirring, until just softened, 1 min.

Stir in rice, 3/4 c water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15 minutes. Keep covered until ready to serve.

Pat chicken dry and season all over with paprika, salt and pepper.

Heat drizzle of oil in large pan over med-high  heat. Add chicken and cook until browned and cooked through 3-5 min per side. Turn off heat; transfer to a plate. wipe out pan.

Melt 1 TBS butter in same pan over med-high heat. add thyme, stock and 1/4 c water. Bring to a simmer, then immediately turn off heat. Stir in sour cream and a squeeze of lemon juice. Season with pepper.

Fluff rice; stir in lemon zest and pistachios. season with S & P

Top chicken with sauce and sprinkle with scallion greens. 

Serve with carrots, rice and lemon wedges.