Ingredients
2
2 servings
- •2 cups low-sodium chicken broth
- •1 teaspoon butter
- •½ cup brown rice, rinsed well
- •1 ½ cups chopped fresh green beans
- •1 medium sweet potato, chopped
- •1 tablespoon olive oil
- •salt and ground black pepper to taste
- •1 tablespoon honey
- •1 teaspoon ground dried chipotle pepper
- •½ teaspoon granulated garlic
- •2 (4 ounce) frozen salmon fillets with skin
- •1 tablespoon chopped toasted pecans
Instructions
- Bring chicken broth and butter to a boil in a saucepan. Add rinsed brown rice and reduce heat to medium-low. Cover and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes. When finished, remove from the heat, cover, and keep warm.
- Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- When the rice has about 30 minutes left, combine green beans, sweet potato, olive oil, salt, and pepper in a bowl; toss to combine. Transfer to the prepared baking sheet, separating green beans on one side and sweet potatoes on the other.
- Combine honey, chipotle pepper, and garlic in a bowl; season to taste with salt and pepper. Brush mixture onto frozen salmon and place on top of the green beans, skin-side down (this step is important.)
- Roast in the preheated oven until vegetables are soft and salmon flakes easily with a fork, 30 to 35 minutes.
- Remove from the oven. Divide rice between 2 bowls. Top each bowl with vegetables and a salmon fillet. Sprinkle toasted pecans over top.
Nutritional Facts
Per 2 servings
- Calories: 602
- Carbohydrate: 75g
- Fat: 20g
- Fiber: 8g
- Protein: 32g
- Sugar: 15g
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