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Ingredients
| chicken breasts: 4 breasts |
| carrots (chopped): 1 1/2 cups |
| sweet potatoes (cubed): 1 cup |
| onions: 1 |
| celery (chopped): 1/2 cup |
| chicken broth: 1/2 cup |
| fresh sage: 2 oz |
| olive oil: 3 Tbl |
| salt: 1 tsp |
| black pepper: 1/2 tsp |
| wild rice: 8.8 oz |
| dried parsley: 3 Tbl |
Chicken and Roasted Vegetable Rice
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
40 min -
Servings
4 serving(s)
Tags
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. Serve rice mixture with chicken. Makes 4 servings.