Ingredients
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2 medium carrots
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1 tbsp Italian seasoning
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1 tsp smoked paprika
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2 tbsps olive oil, divided
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3 cups broccoli florets
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3 (about 1 1/2 lbs) small boneless, skinless chicken breasts
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1/4 cup refrigerated prepared pesto
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2 tsp lemon juice
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1 (15.9 oz) pkg Nature's Promise® Whole Grain Brown Rice
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4 cups packed baby spinach
Steps
1
Preheat oven to 400°F. Thinly slice the carrots on an angle. In a large bowl, combine the Italian seasoning, paprika, and 1 tbsp oil. Season with salt and pepper.
2
On a large foil-lined rimmed baking sheet, toss carrots with 1/2 tbsp oil. Arrange in single layer on one-third of pan. Toss the broccoli with remaining 1/2 tbsp oil and arrange in single layer on another third of pan. Season both vegetables with salt and pepper.
3
To bowl with spices, add the chicken and toss until well coated. Transfer to baking sheet. Bake 20–25 min., until chicken is cooked through (165°F) and veggies are tender, stirring veggies once halfway through.
4
Meanwhile, in a small bowl, stir together the pesto, lemon juice, and 1 tbsp water. Heat the brown rice according to package directions and divide among 4 serving bowls.
5
Chop the chicken. Top brown rice with chicken, broccoli, and carrots. Divide the baby spinach among bowls. Drizzle with pesto mixture.
