Menu: Chicken and Cranberry Dinner

This easy weeknight menu is adapted from a Cooking Light menu for “a festive meal for holiday entertaining.” They suggest poached pears with chocolate sauce for dessert.

  • Rotisserie chicken from the deli, sliced
  • Canned cranberry sauce
  • Cranberry-almond rice (see below)
  • Lemon Pepper Green Beans (see below)

Cranberry-almond rice:
Microwave a bag of frozen white rice according to package directions. We use the Trader Joe’s brand that yields 2 cups of rice. Heat 1 Tbsp butter in a skillet until it melts. Add 24 whole raw almonds and 2 Tbsp dried cranberries. Stir together until the nuts are toasted and the cranberries soften. Drizzle mixture over the hot, cooked rice and stir well. Makes 4 servings.

Lemon Pepper Green Beans
Microwave a 16-oz bag of frozen green beans (such as “steam in the bag”) according to package directions. Toss the beans with a drizzle of olive oil and 2 tsp lemon pepper. Makes 4 servings.

If you like, you can use fresh chicken: Sprinkle 4 (4-oz) boneless chicken breast halves with salt and pepper. Heat 1 teaspoon olive oil in a large nonstick skillet over medium heat until hot. Add chicken, and cook 8 minutes on each side or until done. Makes 4 servings.