Lundberg Family Farms

Ingredients

• 1-1/2 pounds chicken breasts, cubed
• 2 cups Lundberg Farms California Brown Basmati Rice, cooked
• 2 tablespoons olive oil
• 1-1/2 cups Portobello mushrooms
• 1 tablespoon fresh ginger, grated
• 3 tablespoons balsamic vinegar
• 1 teaspoon lemon juice
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon chili powder
• 1 bunch asparagus, sliced on a diagonal into 1 inch pieces
• 2 cups shredded zucchini
• 3/4 cup scallions, chopped
• 12 large collard green leaves
• 1/4 cup Greek plain yogurt
• 1/2 cup macadamia nuts, toasted and ground
• 1/2 teaspoon lemon zest

Directions

• Cook chicken in a large skillet over medium heat with olive oil. Add the mushrooms, and ginger; cook for 15 balsamic vinegar, lemon juice, cinnamon and chili powder. Stir in the asparagus, zucchini, scallions and chicken mixture.
• Spoon onto collard green leaves, top with a dollop of Greek plain yogurt and a sprinkle of lime zest and ground macadamia nuts. Fold sides of collard leaves over filling and roll up.