The whole grain goes in the bottom and it is topped by protein, veggies, and then a swirl of dressing.
Ingredients:
-
2 cups roasted Brussels sprouts
-
2 cups cooked brown rice
-
2 cups diced roasted chicken breast
-
2 cups roasted carrots
-
2 cups fresh arugula
-
1 tablespoon balsamic vinegar
-
1 tablespoon Extra virgin Olive Oil
-
dash of pepper and Himalayan salt
Directions:
-
Arrange the ingredients in a bowl so that the rice is on the bottom with the chicken in the middle and the roasted vegetables on top. Serve hot.
-
Roasting: Roast the chicken in a 350 degree oven for one hour.
-
Add the lightly oiled vegetables after 15 minutes of roasting and roast all together until they are done.
