Chicken & Wild Rice Veggie Bowl - WellBeing Magazine

Ingredients

• 1 large onion, cut into eighths
• 12 Dutch carrots, cut in half
• 2 parsnips, peeled & cut in batons
• 4 small beetroots, cut in batons
• 1 tbsp olive oil
• 1 sprig of rosemary
• 4 free-range chicken cutlets, approx. 500g skin on
• 2 cups wild rice
• 2 cloves garlic, crushed
• 3 tbsp unsalted butter
• 3 corn cobs, cut into ribs
• Juice 2 oranges
• 1 tbsp maple syrup
• 1 cup organic chicken stock