Chicken Rice Blend with Leeks and Cranberries

This recipe is adapted from Cooking Light (Jan/Feb 11). It takes like thanksgiving dinner all mixed into one bowl. It was quick and healthy!

2 tbsp olive oil

kosher salt and pepper

1/2 lb skinless boneless chicken thighs, cut into pieces

3 cups thinly sliced leeks (about 2 leeks)

1 package of Kashi Pilaf- my favorite rice blend! below is a picture of the box so you know what to look for (can buy at Whole Foods or probably any grocery store)

1 cup dried cranberries

1 tbsp chopped fresh sage

1/4 cup white wine

Heat large skillet over medium high heat. Add 1 tbsp olive oil, swirling to coat pan. Sprinkle chicken with salt and pepper. Add chicken to pan and saute for 3 minutes or until browned. Remove chicken from pan. Add leeks, pepper and another dash of salt. Saute for a couple minutes until leeks are tender. Add leek mixture to chicken. Add remaining 1 tbsp oil to pan and add rice. Cook 2 minutes without stirring. Stir rice mixture and add chicken, leeks, cranberries and sage to pan. Add wine and cook about 2 minutes or until mixture is dry. Serve hot.