Recipes

INGREDIENTS:

• 1 cup brown rice
• Zest 1 orange
• Juice 1 orange
• 1 tsp sweet paprika
• 1 tsp sea salt, divided
• 1 cup whole cranberries, fresh or frozen
• 1 tbsp extra-virgin olive oil
• 1 lb boneless, skinless chicken breast, cut into 4 equal portions (TIP: Butterfly breasts into halves if they are more than 1-inch thick.)
• 2 tbsp raw honey
• 1 tsp ground mustard
• 1 tsp dried sage

INSTRUCTIONS:

1. Cook rice according to package directions, first adding zest to pot when you add water. When rice is cooked through, remove from heat and stir in orange juice, paprika and 1/2 tsp salt.
2. Chop cranberries and set aside. Heat oil in a large skillet on medium for 1 minute. Add chicken, swirl to coat in oil and sauté for 3 minutes or until chicken begins to turn golden brown. Flip breasts over and cook for another 3 minutes.
3. Add cranberries, honey, 1/4 cup water, mustard, sage and remaining 1/2 tsp salt to chicken. Reduce heat to low, cover and simmer for 12 minutes. Cut into thickest part of breast to check for doneness. If still pink, continue cooking for 2 to 3 minutes.
4. Remove chicken from pan with a slotted spoon and set aside. Continue cooking sauce for another 10 minutes or until it has reduced to a thick paste. Mound out 3/4 cup rice onto each of 4 plates. Serve 4 oz chicken topped with 1 tbsp cranberry sauce.