Chicken & Roasted Veggie Rice

So this recipe I found browsing the Better Homes and Garden website. Some of their recipes are hit and miss, but this was a HIT in our family! Especially the sweet potatoes....don't skimp....they are the yummiest part! Enjoy!!

Makes: 4 servings Prep: 20 minutes Bake: 40 minutes

Ingredients:

2-3 chicken breast halves (about 1-1/2 lbs.)

1-1/2 cups baby carrots, halved if large

1 cup cubed peeled sweet potato (medium-sized)

1 onion, cut into 1/4-inch-thick wedges

1/2 cup sliced celery

1/2 cup chicken broth (I used the chicken base)

2 TBLS snipped fresh sage

3 TBLS olive oil

1 tsp salt

1/2 tsp groung black pepper

1 box (6 oz.) cooked Uncle Ben's originial recipe long grain and wild rice

3 TBLS snipped fresh italian (flat-leaf) parsley

Directions:

1. Arrange chicken in a shallow roasting pan. In a large bowl, combine carrots, sweet potato, onion, celery, 1/2 cup chicken broth, sage, olive oil, salt and pepper. Arrange veggies around chicken in pan and pour juices over the chicken. Bake at 375 degrees for 35 minutes or until chicken is no longer pink and veggies are tender, stirring veggies twice.

2. Cook the rice according to the box directions. About 25 minutes.

3. Add parsley to rice and then add the rice to the chicken and veggie mixture; stir to combine. Return to the oven and cook about 5 minutes or until rice is heated through.