Ingredients

• 1 small onion
• 2 large carrots
• 2 medium apples
• 1 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1 pound chicken breasts
• 2 tablespoons olive oil
• 15 ounces low-sodium chicken broth
• 1 packet of Seeds of Change® Quinoa and Brown Rice
• 3/4 cup dried cranberries 

Preparation

1. Peel, rinse, and dice the onion and carrots. Core and dice the apples.
2. In a small bowl, mix cinnamon, coriander, cumin and pepper.
3. Pat chicken dry with paper towels. Cut in cube shapes and rub pieces with spice mixture.
4. In a large skillet over medium-high-heat add 1 tablespoon of oil. Add the onion, carrots and apples. Cook, stirring occasionally until the vegetables start to brown, about 15 minutes. Transfer to a medium bowl.
5. Add the remaining tablespoon of oil to the skillet. Brown the chicken for 2 to 4 minutes per side. Add broth and packet of quinoa and brown rice. Bring to a simmer. Cook for 15 to 25 minutes.
6. Add the dried cranberries and vegetable/fruit mixture. Cook until liquid is almost gone, 5 to 10 minutes.

Helpful hints

• Brown rice and quinoa are gluten-free. If you have Celiac disease this recipe is a good choice.
• Brown rice and quinoa are a good source of fiber and whole grains.