Fall Inspired Roasted Chicken Bowl

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FHC0236 Fall Inspired Roasted Chicken BowlServes: 2 | Serving Size: 1 bowl
Total Time: 55 min | Prep: 10 min | Cook: 45 min


2 cups roasted Brussels sprouts
2 cups cooked brown rice
2 cups diced roasted chicken breast
2 cups roasted carrots
2 cups fresh arugula
1 tablespoon balsamic vinegar or balsamic glaze
dash hot pepper sauce


Arrange the ingredients in a bowl so that the rice is on the bottom with the chicken in the middle and the roasted vegetables on top. Serve hot. This dinner goes great with a fresh berry dessert. Roasting: Roast the chicken in a 350 degree oven for one hour. Add the lightly oiled vegetables after 15 minutes of roasting and roast all together until they are done.

Serves 2. Each 1 bowl serving: 285 calories, 3g fat, 1g saturated fat, 0g trans fat, 43 mg cholesterol, 157 mg sodium, 43g carbohydrate, 9g fiber, 9g sugars, 24g protein



October2017 Full Page 03 Fall Inspired Roasted Chicken Bowl

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Published on Categories fruits and veggies, cooking, lunch and dinner, cooking demosTags , , , , , ,