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Chicken with Orange-Pecan Rice

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Chicken with Orange-Pecan Rice
  • Prep 5 min
  • Total 45 min
  • Ingredients 6
  • Servings 2
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Orange juice adds a citrus splash to a rice mix in this fabulous oven-baked chicken dinner.
Updated Oct 14, 2010

Ingredients

  • 1/2 package (6.2 oz) fast-cooking long-grain and wild rice mix
  • 1 cup orange juice
  • 1/4 cup chopped pecans
  • 3 tablespoons sweetened dried cranberries
  • 2 boneless skinless chicken breasts (about 3/4 lb)
  • 1/4 teaspoon paprika

Steps

  • 1
    Heat oven to 350°F. Spray 8-inch square pan with cooking spray.
  • 2
    In pan, mix 1/2 cup of the rice, 1/2 of the seasoning packet from rice mix, orange juice, pecans and cranberries. Place chicken on rice mixture; sprinkle with paprika.
  • 3
    Cover with foil. Bake 30 to 35 minutes. Remove foil, stir and bake an additional 5 minutes or until liquid is absorbed and juice of chicken is clear when center of thickest part is cut (165°F).

Tips from the Pillsbury Kitchens

  • tip 1
    Be sure to use the fast-cooking rice mix for this recipe. The regular type will take too long to cook.

Nutrition Information

550 Calories, 16g Total Fat, 44g Protein, 57g Total Carbohydrate, 22g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
550
Calories from Fat
140
Total Fat
16g
25%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
105mg
35%
Sodium
630mg
26%
Potassium
610mg
18%
Total Carbohydrate
57g
19%
Dietary Fiber
3g
12%
Sugars
22g
Protein
44g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
40%
40%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
1 Starch; 1 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 5 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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