Ingredients

The following ingredients have 6 Servings
  • 3 large carrots (sliced)
  • 2 stalks celery (chopped)
  • 1 cup sliced mushrooms
  • 1 sweet onion (diced)
  • 2 tablespoons olive oil
  • 2 boneless (skinless chicken breasts, cut into 1/2-inch cubes)
  • 1 quart reduced-sodium chicken or vegetable broth
  • 1 cup baby spinach (chopped)
  • 1 tablespoon parsley
  • 1 1/2 cup brown rice (cooked according to package)

Instruction

  • Preheat oven to 400°F.
  • Lay carrots, celery, mushrooms and onion single layer on foil-lined baking sheet; season with salt and pepper. Roast in oven 15 minutes, or until golden brown.
  • Heat oil in large saucepot on medium-high heat; Add chicken and cook 3-5 minutes or until cooked through. Add vegetables, spinach, parsley, rice, broth and 2 cups water; bring to a boil, reduce heat to low and simmer 5-10 minutes, or until heated through.