1poundchicken or about 2 large chicken breasts,butterflied
5cupsbroccoli florets or about 2 small broccoli heads,cut into florets
2cupszucchini or about 2 medium zucchinis,quarter-sliced
2red peppers,cubed
4cupssweet potatoes or about 2 large sweet potatoes,cubed
Lemon wedges,optional
Instructions
Put brown rice into a pot and cover with 4 cups water. Once water comes to a rolling boil, reduce heat to low, cover, and let simmer for 40 minutes until cooked through.
Preheat oven to 350 degrees. While rice is cooking, in a small bowl, mix together olive oil, salt, pepper, garlic, lemon juice, thyme and rosemary to make the olive oil mixture. In a separate bowl, stir together dijon mustard and honey to make the honey glaze.
Line 2 baking sheets with foil.
On the first sheet, place the chicken, red pepper and sweet potatoes.
On the second baking sheet, place the salmon, zucchini and broccoli.
Spoon half of the honey glaze over the chicken and the other half over the salmon. Press walnuts onto the top of glaze. Drizzle the olive oil mixture evenly over all vegetables and toss until combined.
Bake chicken, red pepper, and sweet potato pan for 10 minutes at 350 degrees.
After the 10 minutes, place salmon, zucchini and broccoli pan in oven with the chicken and bake for 20 minutes at 350 degrees, or until cooked through. Check to ensure the internal temperature of the chicken reaches 165 degrees.
Remove both pans from oven and distribute chicken, salmon and vegetables evenly between 8 tupperware containers. Separate vegetables for 8 different dishes, if desired (see 8 different options below). Serve with lemon wedges on the side.