Maple-Glazed Chicken With Cranberry Arugula Rice
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Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com.
September 13, 2020
Persons
4
Serving Size
1 serving
Notes
Cooking Tip: Spinach may be substituted for arugula.
Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com.
Ingredients
- 3 tablespoons butter
- 1/4 cup maple syrup
- 1/2 cup dried cranberries
- 2 cups grilled sliced chicken breast (Packaged refrigerated grilled chicken strips may be used)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 cups cooked medium or long grain brown rice
- 1 6-ounce package, about 5-6 cups, fresh baby arugula*
- 1/2 cup crumbled Gorgonzola cheese
Instructions
- Melt butter in large nonstick skillet over medium heat. Stir in maple syrup and cranberries; cook 1 minute.
- Add chicken, salt and pepper. Cook 1 minute or until hot; remove chicken using slotted spoon. Add rice and toss to coat; remove from heat.
- Toss in arugula; spoon rice mixture on to platter. Top with chicken and cheese. Serve immediately.