Previous slide Next slide Carousel slide Pause slide movement Resume slide movement
use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
close menu open menu
Click to read more about this recipe
Includes
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Rosemary Orange Chicken & Vegetable Brown Rice Bowls

  • Cooking time40 min
  • Prep time10 min
  • Portions 4
recipe image Rosemary Orange Chicken & Vegetable Brown Rice Bowls

Ingredients

  • 1/4 cup Brummel & Brown® Spread
  • 1 large clove garlic, minced
  • 1 tsp. grated orange peel
  • 1/2 tsp. crushed dried rosemary leaves
  • 1/2 tsp. salt
  • 1/4 tsp. coarsely ground black pepper
  • 12 ounces boneless, skinless chicken thighs, cut into large chunks
  • 8 ounces butternut squash, cut into large cubes, (about 2 cups)
  • 1 package (10 oz.) fresh Brussels sprouts, trimmed and halved lengthwise
  • 1 pint heirloom cherry tomatoes
  • 1 cup brown rice
  • 1 large orange, cut into wedges

      Instructions

      1. Preheat oven to 425°.
      2. Combine Brummel & Brown® Spread, garlic, orange peel, rosemary, salt and pepper in small bowl. Toss chicken, squash, Brussels sprouts and tomatoes separately each with 1 Tbsp. Spread mixture and arrange on large baking sheet.
      3. Roast chicken and vegetables 40 minutes or until chicken is thoroughly cooked and vegetables are tender. Meanwhile, cook brown rice according to package directions.
      4. Spoon rice into serving bowls. Arrange chicken and vegetables on top. Serve with orange wedges.
      FROM THE KITCHEN

      Suggested Recipes

      All recipes