1cup wild rice
1 tablespoon Extra Virgin Olive Oil
1 ¼ pound boneless, skinless chicken breasts, cubed
2 carrots, diced
1 tablespoon rosemary leaves, crumbled
¼ cup + 2 tablespoons orange marmalade
¼ cup Vervacious Rosemary & Roasted Garlic Mustard
½ tsp. Garlic Extra Virgin Olive Oil
1/8 tsp. freshly ground pepper


Cook rice according to package directions. In a large nonstick skillet, heat Extra VirginOlive Oil. Sauté the chicken and carrots, stirring frequently, 3-4 minutes. Stir in the rosemary, cook until chicken is cooked through, 3-4 minutes longer.

Stir in the marmalade, Vervacious Rosemary & Roasted Garlic Mustard, Garlic Olive Oil and pepper; cook, stirring frequently, until heated through, about 3 minutes. Add the rice; toss to combine.

Serve with a mixed field greens salad and a slice of crusty bread for a satisfying weekday dinner.