Maple Mustard Chicken And Wild Rice Bowls

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 35 min · Chicken · gluten-free, high-protein

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Ingredients

• 3/4 lb boneless skinless chicken thighs
• 1 1/4 cups dry wild rice blend
• 6 oz broccoli florets
• 1 1/4 tbsp olive oil
• 1 1/2 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1/2 tbsp butter
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans
• 2 cloves garlic
• 1 tsp each kosher salt and black pepper

Method (tap to check — screen stays awake)

1. Simmer the wild rice blend in 3 cups salted water, covered, 22 to 25 minutes, until the grains split open and the water is gone; fluff with a fork.
2. Whisk the maple syrup, mustard, minced garlic, and half the salt and pepper in a small bowl until it looks smooth and pourable.
3. Pat the thighs dry, season, and sear in 1 1/2 tablespoons olive oil over medium-high 5 to 6 minutes per side, until deeply browned and 175F at the thickest part.
4. Move the chicken to a board, pour the maple mustard into the hot skillet, and stir 60 seconds until it thickens enough to coat a spoon.
5. Toss the broccoli with the remaining oil and roast at 425F for 12 minutes, until the tips char and the stems give to a fork.
6. Toast the pecans in a dry pan over medium 3 minutes, until they smell nutty and darken a shade.
7. Slice the chicken against the grain, stir the butter into the rice, then build bowls with rice, broccoli, chicken, pan sauce, cranberries, and pecans.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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