Chicken with Orange-Pecan Rice

Orange juice adds a citrus splash to a rice mix in this fabulous oven-baked chicken dinner.

  • prep time 5 min
  • total time 50 min
  • ingredients 6
  • servings 4

Ingredients

1
package (6.2 oz) fast-cooking long-grain and wild rice mix
2
cups orange juice
1/4
cup chopped pecans
1
jar (2 oz) diced pimientos, drained
4
boneless skinless chicken breasts (about 1 1/4 lb)
1/2
teaspoon paprika
  • 1 Heat oven to 350°F. Spray 8-inch square pan with cooking spray.
  • 2 In pan, mix rice, seasoning packet from rice mix, orange juice, pecans and pimientos. Place chicken on rice mixture; sprinkle with paprika.
  • 3 Cover with foil. Bake 35 to 45 minutes or until liquid is absorbed and juice of chicken is clear when center of thickest part is cut (170°F).
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    430
    (
    Calories from Fat
    90),
    % Daily Value
    Total Fat
    10g
    10%
    (Saturated Fat
    2g,
    2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    85mg
    85%;
    Sodium
    660mg
    660%;
    Total Carbohydrate
    48g
    48%
    (Dietary Fiber
    2g
    2%
      Sugars
    14g
    14%
    ),
    Protein
    37g
    37%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    50%;
    Calcium
    6%;
    Iron
    15%;
    Exchanges:
    2 Starch; 1 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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