2boneless skinless chicken breastscut into ½-inch cubes
1 ½cupbrown ricecooked according to package
1quartreduced-sodium chicken or vegetable broth
Preheat oven to 400°F.
Lay carrots, celery, mushrooms and onion single layer on foil-lined baking sheet; season with salt and pepper. Roast in oven 15 minutes, or until golden brown.
Heat oil in large saucepot on medium-high heat; Add chicken and cook 3-5 minutes or until cooked through. Add vegetables, spinach, parsley, rice, broth and 2 cups water; bring to a boil, reduce heat to low and simmer 5-10 minutes, or until heated through.