Roasted Vegetable and Chicken Rice Bowl

Roasted Vegetable and Chicken Rice Bowl

Resolving to eat a little lighter this year? Roasted veggies and chicken top this brown rice bowl for a nutrient-packed, protein-rich main course.


4 servings


15 minutes


20 to 25 minutes


Rice Bowl

  • 3 cups cooked organic_long_grain_brown_rice
  • 5 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons garlic, minced
  • 1 1/2 cups (1 medium) green squash, cut into 1-inch cubes
  • 1 1/2 cups (1 medium) yellow squash, cut into 1-inch cubes
  • 1 pint grape tomatoes
  • 1 pound chicken tenders, cut into 1-inch cubes


  • 2 tablespoons balsamic vinegar
  • 4 tablespoons water
  • 1 tablespoon Florida Crystals® Organic Raw Cane Sugar
  • 4 tablespoons olive oil
  • 1 teaspoon butter
  • 1 teaspoon shallot, grated


Rice Bowl

Preheat oven 425°F. Line sided baking sheet with foil.

Prepare rice according to the directions on the package; set aside.

In a small bowl, mix together oil, salt, pepper and garlic.

Place vegetables and chicken in rows on prepared baking pan; brush with oil mixture. Bake 20 to 25 minutes.


In a small sauté pan, cook vinegar, water and sugar, over low heat. Bring to low boil. Whisk in oil, butter and shallot. Remove from heat.

In a large bowl, combine rice, vegetables and chicken. Drizzle with dressing.


Use Organic ingredients when available.