Week 5- Meal #4 Chicken and Roasted Vegetable Rice

 

 

Photo courtesy of BHG.com

Chicken and Roasted Vegetable Rice

Ingredients

4 large chicken breasts (about 2 pounds)

1 1/2 cups packaged peeled baby carrots, halved, if large

1 cup cubed peeled sweet potato (1 medium)

1 cup fajita blend frozen onion mix

1/2 cup chicken broth

2 tablespoons snipped fresh sage (or 1 tbs dried sage)

3 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon ground black pepper

(2) 8 1/2 ounce pouches cooked long grain wild rice

3 tablespoons snipped fresh Italian (flat-leaf) parsley (or 1 tbs dried)

Directions

1. Arrange chicken in a shallow roasting pan. In a large bowl, combine carrots, sweet potato, onion, celery, 1/4 cup of the broth, sage, olive oil, salt, and pepper. Using a slotted spoon, arrange vegetables around chicken in pan. Brush chicken with liquid remaining in bowl.
2. Bake in a 375 degree F oven for 35 minutes or until chicken is no longer pink (170 degrees F) and vegetables are tender, stirring vegetables twice. Transfer chicken to a serving platter; cover to keep warm. Add rice, parsley, and remaining 1/4 cup broth to pan; stir to combine. Return to oven; cook about 5 minutes or until rice is heated through.

3.  Serve rice mixture with chicken.

    

    

   Makes:

   4 servings

   Prep:

   20 mins

   Bake:

   40 mins 375°F

   (Recipe courtesy of BHG)