Teriyaki Apricot Chicken with Red Chard and Rice

I go to this little farmer's market every time I need some produce and I have always wanted to do something with chard or kale, but I just didn't know what. Today I went there and just decided to get a bunch, come home, and try and make up a recipe that incorporates this leafy green. I was already going to have chicken, so I figured I'd do something with that

 

                                           This is the Chili Paste I use.

 

This is Red Chard

Ingredients: (Based off of one serving)

• 3 Tbsp         Chicken broth
• 1 Tbsp         Teriyaki sauce
• 1 Tbsp         Apricot preserves
• 1 Tbsp         Ginger; grated
• 1/2 Tsp        Dijon mustard
• 1/4 Tsp        Fresh grown chili paste
• 1                  Shallot; minced/grated
• 1                  Whole chicken breast
• 1 lb              Red chard
• 2                  Strips of bacon

Directions:

1. First, add broth, teriyaki sauce, apricot preserves, ginger, dijon, chili paste, and shallot in a bowl and mix together to make the marinade.
2. Chop the chicken into same size pieces and add to marinade.
3. Drizzle a tbsp or two in a pan on medium heat. Slice the bacon and drop into the pan and cook until brown. While bacon is cooking, peel chard away from the stem and tear into pieces.
4. Add the chicken (with the sauce) into the pan with the bacon and let cook for about 3-5 minutes.
5. Add the chard and cover for about a minute. Uncover and stir to get all parts wilted. 

• I use Minute Rice, because it's easier and faster than cooking regular rice. This is how you make one serving of rice using Minute Rice:

1. While that's cooking, in another pan bring 1/2 cup of water to a boil. Add 1/2 cup of rice, cover, remove from heat, and wait 5 minutes. Uncover, fluff, and plate.
2. Cook the mixture until all the chicken is cooked, then place on top of rice, drizzling the sauce over top.

This was a really tasty dish and it's a type of Asian fusion comfort food. Hope you all enjoy!