Spicy Honey-Chipotle Salmon Bowl

Step 1
Bring chicken broth and butter to a boil in a saucepan. Add rinsed brown rice and reduce heat to medium-low. Cover and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes. When finished, remove from the heat, cover, and keep warm.

Step 2
Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Step 3
When the rice has about 30 minutes left, combine green beans, sweet potato, olive oil, salt, and pepper in a bowl; toss to combine. Transfer to the prepared baking sheet, separating green beans on one side and sweet potatoes on the other.

Step 4
Combine honey, chipotle pepper, and garlic in a bowl; season to taste with salt and pepper. Brush mixture onto frozen salmon and place on top of the green beans, skin-side down (this step is important.)

Step 5
Roast in the preheated oven until vegetables are soft and salmon flakes easily with a fork, 30 to 35 minutes.

Step 6
Remove from the oven. Divide rice between 2 bowls. Top each bowl with vegetables and a salmon fillet. Sprinkle toasted pecans over top.