Cranberry Glaze Chicken & Avocado Rice Stack with Feta and Walnuts

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Prep Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Calories: ~400 kcal per serving

Servings: 2–3

 

Courtesy of Recipes Realm 17.1.26

 

Ingredients

 

For the Chicken:

• 2 boneless, skinless chicken breasts (about 1 lb / 450 g)

• Salt and black pepper, to taste

• 1 tablespoon olive oil (15 ml)

• ½ cup cranberry sauce (120 g / 120 ml)

• 1 tablespoon balsamic vinegar (15 ml)

 

For the Rice Stack:

• 1 cup cooked basmati or jasmine rice (185 g)

• 1 ripe avocado, diced (150 g)

• 2 tablespoons fresh parsley, chopped (8 g)

 

Toppings:

• ¼ cup crumbled feta cheese (60 g)

• ¼ cup toasted walnuts, chopped (30 g)

• Extra parsley for garnish

 

Optional Drizzle:

• Extra cranberry sauce or a squeeze of lemon

 

Method

 

1. Preheat oven to 375°F / 190°C.
    

2. Season chicken with salt and pepper.
    

3. Heat olive oil in a skillet over medium-high heat and sear chicken 3–4 minutes per side until golden.
    

4. In a small saucepan, combine cranberry sauce and balsamic vinegar. Heat gently for 3–5 minutes until smooth and slightly thickened.
    

5. Brush or drizzle over seared chicken.
    

6. Transfer chicken to oven and bake for 10–12 minutes until cooked through (internal temperature 165°F / 74°C).
    

7. To assemble the rice stack, place a layer of cooked rice on each plate using a pastry cutter.
    

8. Top with diced avocado and parsley.
    

9. Then slice chicken and layer on top.
    

10. Sprinkle crumbled feta and toasted walnuts over the stack.
     

11. Drizzle extra cranberry sauce or lemon if desired.