Honey-Cranberry Chicken with Orange-Paprika Rice Recipe
-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.