Maple Bourbon Pecan Chicken Tenderloins

                                                                                                                                

Ps.83:16 Fill their faces with shame, that they may seek your name, O LORD.

This is an ej original recipe!!!

8 Grilled chicken tenderloins, chopped bite size

2 small  roasted sweet potatoes, chopped

1/2 c roasted pecans, chopped

1/2 c dried cranberries

Package of Uncle Ben’s brown and wild rice

Chicken marinade

1/3 c lemon juice

1/3 c soy sauce

1 T honey

Marinade chicken for 30 min., grill.

Roast sweet potatoes.

Roast pecans.

Prepare rice according to directions on pgk.

Prepare sauce.

Maple Bourbon Sauce

1/3 cup fresh orange juice

1/4 cup lemon juice

1/3 cup pure maple syrup

2 Tbs. bourbon

1 Tbs. Dijon mustard

2 Tbs. soy sauce

Pinch cayenne

Combine the ingredients in a small saucepan over medium heat, whisking to combine. Bring to a simmer and cook, stirring occasionally, until thickened and reduced by about one-third, about 10 minutes. Let cool.

This glaze can be made ahead and kept refrigerated for days.

Roasted Sweet Potatoes

Dice 2 sweet potatoes; mix with salt and pepper and olive oil to coat. Place in a 350 degree oven for 35 minutes and cook until slight browning occurs.

Assemble

To assemble, place the prepared brown wild rice in a casserole dish. In layers add grilled chopped chicken, cooked chopped sweet potatoes, chopped pecans, and dried cranberries. Drizzle the maple bourbon sauce reduction over the chicken and veggies.