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.