Rosemary Orange Chicken & Vegetable Brown Rice Bowls | Brummel Brown

Ingredients

• 1/4 cup Brummel & Brown® Spread
• 1 large clove garlic, minced
• 1 tsp. grated orange peel
• 1/2 tsp. crushed dried rosemary leaves
• 1/2 tsp. salt
• 1/4 tsp. coarsely ground black pepper
• 12 ounces boneless, skinless chicken thighs, cut into large chunks
• 8 ounces butternut squash, cut into large cubes, (about 2 cups)
• 1 package (10 oz.) fresh Brussels sprouts, trimmed and halved lengthwise
• 1 pint heirloom cherry tomatoes
• 1 cup brown rice
• 1 large orange, cut into wedges