1 1/2 cup brussels sprouts, trimmed and cut in half
1 shallot, thinly sliced
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon maple syrup
2 teaspoons chopped garlic
1/4 cup dried cranberries
1/4 cup crumbled goat cheese
Optional Sage Balsamic Reduction
1/2 cup balsamic vinegar
2 tablespoons maple syrup
1 tablespoon dijon mustard
1 teaspoon chopped garlic
3–4 fresh sage leaves
Add all ingredients for the balsamic reduction to a small saucepan and bring to a boil. Reduce and simmer for 20-30 minutes while you are cooking the rest of the dish.
Heat 1 tablespoon of olive oil over medium heat in a large skillet (I love to use a cast iron skillet).
Add chopped pistachios and sage to skillet and cook for a minute or two until they start to brown and turn crispy. Immediately remove from heat and transfer to a paper towel-lined plate to soak up excess oil.
Return the skillet to the stove and add another tablespoon or two of olive oil. Add the prepared veggies and arrange the brussels sprouts so that they have the cut edge down to the pan. Cook undisturbed (no stirring) for about 5 minutes or until cut sides of the sprouts become caramelized and crispy.
While the veggies are cooking, combine the balsamic vinegar, dijon mustard, maple syrup, and chopped garlic in a small bowl. Stir to combine.
Pour the sauce (this is not the reduction!) over the veggies and stir to coat. Cover the skillet with a lid and continue to cook for another 5-7 minutes or until the veggies are mostly cooked through. Then, remove from heat and transfer to a separate plate.
Prepare Uncle Ben’s® Ready Rice® Whole Grain Brown according to package directions (in the microwave).
While the rice is heating up in the microwave, place 8-10 pieces of Tyson® Fully Cooked Refrigerated Grilled Chicken Breast Strips in the skillet. Heat over medium-high heat for about 2-3 minutes on each side or until fully heated though and nicely browned on the outside. Remove from skillet and set aside.
Pour the heated Uncle Ben’s® Ready Rice® Whole Grain Brown into the skillet. Top with veggies, dried cranberries, crumbled goat cheese and Tyson® Fully Cooked Refrigerated Grilled Chicken Breast Strips. Sprinkle with the toasted pistachios and crispy sage.
Drizzle with the sage balsamic reduction (optional).
*Although it’s really simple, if you are not up for making a balsamic reduction you can always just drizzle a little plain balsamic on the dish at the end, it will still taste wonderful!
*To make the dish completely dairy free, just omit the goat cheese.