Mixed Veggie Brown Rice Bowls

Healthy gets a whole new meaning with this delicious brown rice veggie recipe. Its simple and clean and tastes really fresh and light with a beautiful assortment of fresh vegetables.

Mixed Veggie Brown Rice Bowls

1.5 cups brown rice
1 lb organic chicken breast, diced and seasoned (see below)
1 medium sweet onion, diced
1 medium eggplant, peeled and cut into small squares
1 red pepper, diced
1.5 cups of grape tomatoes, sliced in halves
4 cloves of garlic, rough chopped
2 bay leaves
3 tbsp butter, separated
handful of chopped fresh parsley
lots of fresh salt and pepper, to taste
chicken seasoning: garlic powder, oregano, basil, paprika, salt, pepper

Cook 1.5 cups brown rice according to instructions. Meanwhile, dice and season the  chicken breasts. Place a little olive oil in a large dutch oven or stock pot. Throw chicken in, and cook chicken until fully cooked. Set chicken aside for later. Drain the pot if necessary from chicken fat and add a bit more olive oil to the pot. Add eggplant and onion and add a little water (just a little). Coat in a bit of salt and pepper. Cook until eggplants are soft and easy to poke through with fork. If needed, add more water to soften the eggplant as it cooks and reduces. Once softened, add bay leaves, garlic, tomatoes, and peppers and cook for another 5-7 minutes. Add brown rice and chicken and mix. Add salt and pepper if needed by taste, cut butter in thirds and mix throughout, coating evenly. Add fresh parsley and serve!


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