Serves: 2 | Serving Size: 1 bowlTotal Time: 55 min | Prep: 10 min | Cook: 45 minIngredients:2 cups roasted Brussels sprouts2 cups cooked brown rice2 cups diced roasted chicken breast2 cups roasted carrots2 cups fresh arugula1 tablespoon balsamic vinegar or balsamic glazedash hot pepper sauceDirections:Arrange the ingredients in a bowl so that the rice is on the bottom with the chicken in the middle and the roasted vegetables on top. Serve hot. This dinner goes great with a fresh berry dessert. Roasting: Roast the chicken in a 350 degree oven for one hour. Add the lightly oiled vegetables after 15 minutes of roasting and roast all together until they are done.Serves 2. Each 1 bowl serving: 285 calories, 3g fat, 1g saturated fat, 0g trans fat, 43 mg cholesterol, 157 mg sodium, 43g carbohydrate, 9g fiber, 9g sugars, 24g proteinRecipeHandout