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Source: USA Rice Federation

Maple-Glazed Chicken with Cranberry Arugula Rice
Whether you make this with chicken breasts that you grill or broil yourself or go the easy route and use store bought, grilled chicken strips, the outcome is downright delicious.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 5 minutes
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3 tablespoons unsalted butter
1/4 cup maple syrup
1/2 cup dried cranberries
2 cups grilled sliced chicken breast
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups cooked long-grain brown rice
One 6-ounce package baby arugula (5 to 6 cups), or fresh spinach
1/2 cup crumbled gorgonzola cheese, or another blue cheese

Melt the butter in a large nonstick skillet over medium heat. Stir in the maple syrup and cranberries and cook for about 1 minute. Add the chicken, salt and pepper and cook for about 1 minute longer or until hot. Remove the chicken using a slotted spoon and set aside.

Add the rice to the skillet set over medium heat and toss to coat. Remove from the heat, add the arugula and toss to mix and warm up the arugula.

Spoon the rice mixture onto a serving platter and top with the chicken. Sprinkle the cheese over the chicken and serve immediately.

Per Serving: 520 calories; 17 g fat; 610 mg sodium; 63 g carbohydrate; 5 g fiber; 29 g protein

Courtesy “Rev Up Your Rice!” contest winner: Teresa Ralston

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