Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup wild rice blend (not instant)
- 2.5 cups low-sodium chicken broth
- 1 large sweet potato, peeled and cubed
- 1 Honeycrisp apple, chopped into chunks
- 2 cups chopped kale, stems removed
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- 1 teaspoon dried rosemary
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans, toasted
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large deep skillet over medium-high heat. Season your chicken pieces generously with salt and pepper. Add the chicken to the hot skillet and cook for 5 to 6 minutes until golden brown on all sides. You do not need to cook it all the way through yet. Remove the chicken from the pan and set it aside on a plate.
- In the same skillet, add the diced onion and sweet potatoes. If the pan looks dry, add a tiny splash of oil. Cook for about 5 minutes, stirring occasionally until the onions are translucent. Stir in the minced garlic, dried sage, and rosemary. Cook for one more minute until the herbs smell fragrant and toasted.
- Add the wild rice blend and the chicken broth to the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan—that is where the flavor lives! Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a tight-fitting lid and simmer for 25 minutes. After 25 minutes, quickly lift the lid, stir in the chopped apples and the partially cooked chicken, and replace the lid for another 10 minutes or until the rice is tender and the liquid is absorbed.
- Remove the skillet from the heat. Stir in the chopped kale and dried cranberries. The residual heat will wilt the kale perfectly in about two minutes. Sprinkle the toasted pecans over the top for a crunch. Taste and add more salt or pepper if needed. Serve immediately while hot.
- Cook Time: 50 minutes