Chicken with Orange-Pecan Rice

Name: Chicken with Orange-Pecan Rice
Prep time: 5 min
Total time: 45 min
Yield: 2
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

37 Ratings

11 Reviews

Prep 5 min
Total 45 min
Ingredients 6
Servings 2

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

By Pillsbury Kitchens

Updated October 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).

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

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;