Poached Stuffed Chicken Florentine with Rustic Tuscany Herb-roasted Vegetables and Brown Rice Confetti

Chicken
6 4-oz. chicken breasts
1 lb. frozen chopped spinach, thawed
4 oz. rough-chopped fresh mozzarella cheese
1/4 cup grated Parmesan cheese
1 tsp. granulated garlic
Black pepper to taste

Rustic Tuscany Herb Roasted Vegetables
2 red peppers, medium dice
2 yellow peppers, medium dice
1 red onion, medium dice
3 carrots, small dice
1/2 fresh fennel, sliced
2 tsp. fresh chopped garlic
Fresh oregano, basil, rosemary and Italian parsley as desired
1/4 cup olive oil
Salt and pepper to taste

Brown Rice Confetti
1 cup brown rice
2 1/2 cups water
1/2 red pepper, small dice
1/2 yellow pepper, small dice
1/2 green pepper, small dice
1 tsp. chopped garlic
Salt and pepper to taste