Maple-glazed Chicken With Cranberry Arugula Rice

1. Melt butter in large nonstick skillet over medium heat. Stir in maple syrup and cranberries; cook 1 minute.

2. Add chicken, salt and pepper. Cook 1 minute or until hot; remove chicken using slotted spoon.

3. Add rice and toss to coat; remove from heat.

4. Toss in arugula; spoon rice mixture onto platter. Top with chicken and cheese. Serve immediately.

Notes:
* Spinach may be substituted for arugula.

* Packaged refrigerated grilled chicken strips may be used.

Banner Image:

USARF MapleChknCranRice750.jpg

Grain:

Ingredients:

3 tablespoons butter

¼ cup maple syrup

½ cup dried cranberries

2 cups grilled sliced chicken breast

½ teaspoon salt

½ teaspoon pepper

3 cups cooked medium or long grain brown rice

1 6-ounce package, about 5-6 cups, fresh baby arugula*

½ cup crumbled Gorgonzola cheese

Active time:

10 minutes

Yield:

4 servings

Nutrition:

Calories: 580, Total Fat: 21g, Saturated Fat: 12g, Sodium: 680mg, Carbohydrate: 67g, Fiber: 4g, Total Sugars: 28g (Added Sugar: 12g), Protein: 32g

Author:

Teresa Ralston – “Rev Up Your Rice!” Recipe Contest Grand Prize & “Best Whole Grain Rice” Recipe. Courtesy of USA Rice Federation. [2]

Recipe tags:

Quick & Easy Affordable

Course:

Main dishes

Rating:

Description:

Real maple syrup and dried cranberries bring the tastes of a traditional American Thanksgiving to the table, any time of the year.