Chicken and Wild Rice Bowls With Roasted Broccoli and Carrot Ginger Recipe

Makes 6 Servings

For the bowls

• 3 large boneless, skinless chicken breasts (about 8 oz. each, 1.5 lb. total)
• 3cups wild rice
• ¼cup olive oil, divided
• 2 large heads of broccoli, cut into large florets

For the sauce

• 4 medium carrots, peeled and chopped (about 2 cups)
• 1 inch piece of fresh ginger, peeled and chopped
• 1tablespoon olive oil

For the bowls

1. Cook rice according to package directions.

2. Heat oven to 400°, place two racks near the middle of the oven with enough room between to fit a full sheet pan, and line two sheet pans with parchment paper.

3. On one sheet pan, drizzle chicken breasts with 2 Tbsp. of olive oil, and season on all sides with salt and pepper.

4. On a second sheet pan, drizzle broccoli florets with 2 Tbsp. of olive oil, and season with salt and pepper. It’s okay if the broccoli is crowded on the pan—this will create some steam, which will prevent the broccoli from getting too brown and bitter.

5. Roast chicken and broccoli in the oven at the same time on 2 oven racks for 25 minutes, switching racks halfway through. Chicken is done when it is cooked through with no pink, and broccoli is done when it’s al dente and slightly browned at the tips.

For the sauce

1. Place carrots in a microwave safe container with 2 Tbsp. of water. Cover and microwave on high for 4 minutes, until carrots are soft. 

2. Drain liquid from carrots, then put carrots in a blender with ginger and olive oil.

3. Add ½ cup of water to start, then blend everything until it’s smooth. If the mixture won’t blend, add another few Tbsp. of water, not adding more than 1 cup of water total.

To serve

1. To serve, place rice in a bowl and top with half a chicken breast (sliced) and some broccoli, then drizzle sauce on top.

2. Store leftover rice, chicken, broccoli, and sauce in 4 separate airtight containers in the fridge for up to 4 days.