Chicken & Roasted Vegetable Pilaf Recipe

Name: Chicken & Roasted Vegetable Pilaf
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil, divided; 1 tablespoon balsamic vinegar; ½ teaspoon salt; ½ teaspoon coarsely ground pepper; ½ medium red bell pepper, cut in short strips; ½ medium yellow bell pepper, cut in short strips; 1 small zucchini, sliced ½-inch thick; 2 large boneless skinless chicken breasts (about 1 pound); 2 pouches (8.8 ounces each) UNCLE BEN'S® READY RICE® WHOLE GRAIN BROWN

Ingredients

2 tablespoons vegetable oil, divided
1 tablespoon balsamic vinegar
½ teaspoon salt
½ teaspoon coarsely ground pepper
½ medium red bell pepper, cut in short strips
½ medium yellow bell pepper, cut in short strips
1 small zucchini, sliced ½-inch thick
2 large boneless skinless chicken breasts (about 1 pound)
2 pouches (8.8 ounces each) UNCLE BEN'S® READY RICE® WHOLE GRAIN BROWN

PREP TIME 10m	COOK TIME 20m	TOTAL TIME 30m
YIELD 4 servings

Instructions

Heat oven to 400?F. In small cup, whisk 1 tablespoon vegetable oil, the balsamic vinegar, salt and pepper.
In medium bowl, toss peppers and zucchini with half the balsamic mixture; reserve remaining mixture. Place vegetables on large rimmed baking sheet. Roast 10 minutes.
Meanwhile, cut each chicken breast in half lengthwise. Heat 10-inch nonstick skillet over high heat. Add remaining oil. Sear chicken about 5 minutes, turning frequently, until outside of chicken is golden brown. Remove from heat; brush with remaining balsamic mixture.
Add chicken to vegetables in roasting pan. Roast 10 minutes longer or until vegetables are tender and chicken is no longer pink in center.
Heat rice as directed on package; pour into large bowl. Stir roasted vegetables and juices into rice. Cut each piece of chicken crosswise into 1/2-inch pieces; place on each of 4 dinner plates. Divide rice mixture among plates.

Dinner