Rosemary Orange Chicken & Vegetable Brown Rice Bowls
Cooking time40 min
Prep time10 min
Servers 4

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
- Preheat oven to 425°.
- 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.
- Roast chicken and vegetables 40 minutes or until chicken is thoroughly cooked and vegetables are tender. Meanwhile, cook brown rice according to package directions.
- Spoon rice into serving bowls. Arrange chicken and vegetables on top. Serve with orange wedges.