Ingredients
Scale
- 2 cups long-grain white rice or basmati rice
- 4 cups water (for cooking rice)
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 3/4 cup dried cranberries
- 1/2 cup chopped walnuts or slivered almonds
- 2 cups fresh baby spinach, roughly chopped
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Rinse the rice under cold water until the water runs clear. In a medium pot, combine the rice and 4 cups of water with a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the water is absorbed. Fluff with a fork and set aside.
- While the rice cooks, season the chicken cubes with garlic powder, onion powder, salt, and black pepper. Toss well to coat every piece evenly.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer. Cook for 6-8 minutes, turning occasionally, until the chicken is golden brown and cooked through.
- In a small bowl, whisk together the honey and apple cider vinegar to create a light glaze.
- Lower the heat on the skillet to medium-low. Pour the honey-vinegar mixture over the chicken and toss to coat. Add the dried cranberries and chopped nuts to the skillet. Stir for 1-2 minutes until the cranberries are warmed through.
- In a large serving bowl or individual bowls, place a generous scoop of rice. Top with a handful of chopped baby spinach.
- Spoon the cranberry chicken and nut mixture over the spinach and rice. The heat from the chicken will slightly wilt the spinach.
- Garnish with fresh parsley and serve immediately while warm.
- Cook Time: 30 minutes