Fall Inspired Roasted Chicken Bowl

 
FavoriteLoadingAdd to favorites

Serves: 2 | Serving Size: 1 bowl
Total Time: 55 min | Prep: 10 min | Cook: 45 min

Ingredients:

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

Directions:

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

Recipe

Handout

Become a premium member today and get access to hundreds of articles and handouts plus our premium tools!

New Products Available Now

 
Published on Categories food projects, best quick meals, cooking, lunch and dinner, cooking demos, PremiumTags , , , ,