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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
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

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

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