Servings: 4 servings
Calories: 436kcal
Ingredients
- 2 tablespoons of balsamic vinegar
- 1 tablespoon of dijon mustard
- 1.5 tablespoons of honey
- 4 tablespoons of olive oil divided
- 1 teaspoon of thyme
- 1 teaspoon of rosemary
- salt and pepper to taste
- 4 cloves of garlic pressed
- 2 chicken breasts trimmed and cut into 1" pieces
- 10 ounces of Brussels sprouts trimmed and halved
- 1 Granny Smith apple diced
- 2 cups of fresh cranberries
- 1 cup of instant brown rice
- 1.5 cups of liquid- either chicken broth or stock white wine, or water
Instructions
- In a mixing bowl, whisk together the balsamic vinegar, half of the olive oil, the spices, honey, and garlic.
- Put the prepared chicken into the bowl, tossing so the marinade coats it.
- Cover and refrigerate the bowl for 30 minutes.
- After the chicken has marinaded for 30 minutes, toss the halved brussels sprouts, cranberries, and diced apple with the chicken. Set it aside.
- Put the remaining olive oil on the bottom of the skillet, coating it. Then add the rice and cooking liquid to the skillet.
- Then pour the chicken mixture over the rice. Cover the skillet with foil.
- Bake at 375 for 35 to 40 minutes. Remove from the oven, let it set for 5 minutes, and enjoy!
Notes
see post for notes
Nutrition
Serving: 1g | Calories: 436kcal | Carbohydrates: 40g | Protein: 24g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Cholesterol: 54mg | Sodium: 566mg | Fiber: 6g | Sugar: 15g
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