Breakfast chicken with maple and cinnamon becomes dinner when you fold it into rice and add vegetables. The sausage is already cooked, so this comes together in twenty minutes, and the maple-apple flavours work as well at night as they do in the morning.

Serves 2. 35 minutes, 15 at the stove.

About 860 calories a serving, 51 g protein, 125 g carbohydrate, 16 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups of chicken broth to a simmer in a saucepan with 1 teaspoon salt. Add 1 cup rice and stir, then cover and cook over low heat until the rice has absorbed the broth, about 18 minutes.
2. While the rice cooks, dice 1 small onion and slice the sausage into half-inch rounds, discarding any casing. Melt 1 tablespoon butter in a large skillet over medium-high heat, add the onion, and cook until it begins to soften, about 3 minutes, stirring often.
3. Add the sausage slices to the skillet and cook until lightly browned, about 4 minutes, stirring now and then. Taste and season with salt and pepper.4 min
4. When the rice is done, fluff it with a fork and fold it into the skillet with 4 ounces of fresh spinach. Stir over the heat until the spinach wilts, about 2 minutes.2 min

Note Swap the spinach for diced bell pepper or mushrooms if you prefer. Leftovers keep in the fridge for three days and reheat gently with a splash of water. Serve with a simple green salad or steamed broccoli on the side.