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Active time
10 minutes
Total time
10 minutes
4 servings

3 tablespoons butter

¼ cup maple syrup

½ cup dried cranberries

2 cups grilled sliced chicken breast

½ teaspoon salt

½ teaspoon pepper

3 cups cooked medium or long grain brown rice

1 6-ounce package, about 5-6 cups, fresh baby arugula*

½ cup crumbled Gorgonzola cheese


1. Melt butter in large nonstick skillet over medium heat. Stir in maple syrup and cranberries; cook 1 minute.

2. Add chicken, salt and pepper. Cook 1 minute or until hot; remove chicken using slotted spoon.

3. Add rice and toss to coat; remove from heat.

4. Toss in arugula; spoon rice mixture onto platter. Top with chicken and cheese. Serve immediately.

* Spinach may be substituted for arugula.

* Packaged refrigerated grilled chicken strips may be used. 

Teresa Ralston – “Rev Up Your Rice!” Recipe Contest Grand Prize & “Best Whole Grain Rice” Recipe. Courtesy of USA Rice Federation.


Calories: 580
Total Fat: 21g
Saturated Fat: 12g
Sodium: 680mg
Carbohydrate: 67g
Fiber: 4g
Total Sugars: 28g (Added Sugar: 12g)
Protein: 32g

Yield: 4 servings

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