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Mrs. Dash Sun Kissed Chicken & Wheatberry Pilaf

Chunks of succulent chicken breasted baked with red onions, garlic, sweet dried apricots and cranberries perfumeed with the tantalizing flavor of Mrs. Dash, sliced almonds and an orange balsamic glaze. Served over wheatberry brown rice pilaf.

Yield: 24 - 6oz


  • 28  oz
  • Parboiled brown rice
  • 2  c
  • Red wheatberries
  • 1/2  gal
  • Water
  • 2  c
  • Orange marmalade
  • 8  tsp
  • Balsamic vinegar
  • 1/4  c
  • Water
  • 6  lb
  • Boneless, skinless chicken breast, cubed
  • 4  medium
  • Red onions, large chunked
  • 40  cloves
  • Garlic, fresh, peeled, sliced into thin slivers (approx 1 cup)
  • 2  c
  • Dried apricots, sliced (1 lb)
  • 1  c
  • Dried cranberries
  • 1/3  c
  • Mrs. Dash Original Blend
  • 1 1/2  c
  • Sliced almonds


  1. Cook the brown rice per package instructions. Set aside.
  2. Place wheatberries and water in a large heavy saucepan. Bring to a boil. Reduce heat, cover and simmer gently for 1 hour, stirring occasionally until tender. Remove from heat and drain any excess water.
  3. Combine cooked wheatberries with cooked brown rice. Reserve hot. Or prepare the day before use, refrigerate and re-heated as needed.
  4. For Orange-Balsamic sauce, place orange marmalade, balsamic vinegar and ¼ cup water into saucepot. Heat just until melted. Whisk to evenly combine. Set aside and reserve warm. Or prepare the day before use, refrigerate and re-heated as needed.
  5. In a large bowl, combine chicken, onions, garlic, apricots and cranberries. Place chicken mixture on to a large parchment paper lined sheet pan. Evenly spread mixture across pan. Generously spray entire mixture with pan spray. Bake in 350°F oven for 15 minutes.
  6. Remove from oven and place into a large mixing bowl. Add Mrs. Dash Original Blend, almonds and orange-balsamic sauce. Mix to combine.
  7. To plate: Place ½ cup hot wheatberry pilaf on center of plate, making an indention in the middle of the pilaf forming a nest. Place 1 #6 scoop (approx. 6 ounces) of the hot Sun-Kissed Chicken into the middle of the pilaf.