• Cooking Time: 20
  • Servings: 4
  • Preparation Time: 20



  • -
  • -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
  • -2 tbsp raw honey
  • -1 tsp ground mustard
  • -1 tsp dried sage


  • 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.
  • Chop cranberries and set aside. Heat oil in a large skillet on medium for 1 minute. Add chicken, swirl to coat in oil and saute for 3 minutes or until chicken begins to turn golden brown. Flip breasts over and cook for another 3 minutes.
  • 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.
  • 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.

Author Credit: Lisa Howard

Website Credit: http://www.cleaneatingmag.com/recipes/budget-recipes/honey-cranberry-chicken-with-orange-paprika-rice/

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