I used organic chicken breast along with cooked brown rice, fresh sweet mini peppers and red onions, and then tossed them in a simple marinade of balsamic, maple and olive oil. Once roasted the flavors caramelize and really add depth to this simplistic dish.
This one-pot dinner is full of hearty fall flavors such as peppers, red onions and maple and is both healthy and gluten free.
Prep time: 10 minutes | Cook time: 25 minutes | Inactive time: 5 minutes | Total time: 40 minutes
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