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.
