So this meal was pretty good. Came out a little on the bitter side, so I just sprinkled a little sugar over the cranberries on everyone’s plate and we were all happy!
So…you could add a little extra sweetener in before you bake it, or you could do as I did.
It really was tasty…after it was properly sweetened.
And boy am I glad that I froze some fresh produce from the fall and the holidays…because good prices on produce are SCARCE these days!!!
(Below is the recipe as I made it!)
- 3 cups cooked brown rice (or 1 cup raw brown rice)
- 1/2 cup apple juice
- 3 large chicken breasts
- Salt and pepper to taste
- 1/2 tsp garlic powder
- 1 bag cranberries
- 2 Tbsp sugar, sprinkled over the cranberries (increase for a sweet sauce)
- Dashes of cinnamon and ground ginger enough to lightly coat the cranberries
- 2 cups cooked butternut squash, warmed about half a butternut squash
- Cook 1 cup raw brown rice according to package instructions.
- Place cooked brown rice into a 9x13 glass baking dish. (This is a great way to use frozen rice from a big batch. Rice doesn't keep it's consistency after being frozen, but baking it with some juice and cranberries, I didn't notice the "mush" so much!)
- Pour apple juice into the baking dish with the rice.
- Nestle the chicken breasts into the baking dish. Sprinkle with salt, pepper, and garlic powder.
- Top with thawed cranberries.
- Sprinkle with sugar, cinnamon and ground ginger.
- Bake at 350 for 50-60 minutes, or until chicken has cooked through. Cooking time may vary depending on thickness of chicken.
- Once baked, sweeten if need be. Or don’t if you like tart cranberries. Toss some cranberries with some rice.
- Serve Cranberry Chicken and Rice with Baked Butternut Squash.